I spoke too soon.
In hoping to cook up a batch of vegetarian ramen broth last week, I wrote that, unlike pig bones, I could easily find both white miso, kombu, and celery root.
Miso and kombu, a thick seaweed you use to make dashi, no problem. Celery root?
The Japanese markets didn’t have it.
The Indian markets didn’t have it.
Whole Foods didn’t have it.
The farmer’s market didn’t have any.
Trader Joe’s certainly didn’t have it, but you never know with them.
So I went on Facebook: “Where can a gal get a celery root in this town?”
The swift answer, from several local foodie friends, was unexpected: Von’s.
And what do you know? They had celery root.
But I guess I was thinking it looked like something else…something longer or more tubular. A cleaner design, perhaps. Something benign and not at all … threatening.
At the very least, I wasn’t expecting to recoil in horror…
I mean, DAMN:
"Ho ho ho ho, Solo...." -- Jabba the Root
Even my daughter jumped back when she wandered into the kitchen that evening and saw the twin monstrosities on the counter top….
“&^%%$!?? are those things?”
“Celery root. Apparently.”
“I’m not eating those. You can’t make me.”
“They’re going into a broth,” I said.
“Cut up, or…”
“I’m not sure. I’ll get back to you on that.”
The last word on celery root
“I’m not eating that.”
“I didn’t think you would,” I sighed.
But it’s an experiment. So, yeah. I’m going through with it.
Even as I finish up this post, the boy just ran out of the kitchen, “Seriously, Mom. What are those things on the counter…”
(cough.) Stay tuned…let’s hope it doesn’t turn out monstrously.
{ 2 comments… read them below or add one }
I’m with your kids on that one… ewwww!
I had it in a salad, prepared with sherry vinegar, red onion, etc. Tasted REALLY good.