Celery Root, Will You Forgive Me?
I have a confession to make.
Every time I received celery root in my CSA box, I’d stash it in the far recesses of my crisper and conveniently forget about it until it was covered with mold. Part of the reason was because I didn’t know what the hell to do with it. But it was also ‘cause celery root’s so damn ugly and unappealing-looking. Did I mention that I’m both lazy and superficial?
Okay. I know celery root is yummy. I’ve been served it numerous times and in various forms at lots of fancy restaurants. With that in mind, I decided it was time to overcome my bias against unattractive vegetables and cook this ugly mofo up.
To prepare the celery root for roasting, I peeled off the skin with my trusty Oxo vegetable peeler and trimmed off the ends and brown spots. After slicing the roots into matchstick-sized strips, I tossed them with avocado oil, salt, and freshly ground black pepper, and roasted them with similarly-prepared carrots at 375 F (convection roast) for ~40 minutes.
The roasted celery root tasted remarkably like potato (same texture, too) with a sweet hint of celery. I can’t believe I wasted so many celery roots in the past! From here on out, I pledge not to judge a vegetable by its ugly-ass cover.2