I had never had celeriac (celery root, or, my favorite: the rastafarian turnip), so when I saw it available organically grown at Whole Foods, I decided to take my chances! Most recipes call for it to be boiled in soups or stews, and often pureed, but I wanted my celeriac to be naked - I wanted to see what it tastes like by itself. So after peeling it (which was a rouch job) and cutting it,
I sprinkled a little bit of curry powder and olive oil on it and roasted it in a 350 oven for about 40 minutes.
It only slightly tastes like celery. I kinda thought it was turnippy, but we all know how obsessed I am with turnips. It could've roasted longer (or at a higher temperature? I'm all for really hot ovens), but it was tender enough. Yay for celeriac wedges!
And what is that mysterious sauce with which I ate them, you ask? a gift from my mother:
Nomato Tomato-free ketchup!
Nomato is night-shade free, gluten-free, mostly organic, and pretty tasty. Its main ingredients are Carrots, beets, and onions. (There are more ingredients but I don't have the bottle with me as I write this.) You could've easily convinced me it had tomato in it, but it resembled ketchup neither in taste nor in texture. It tasted like and had the consistency of a not-spicy, pureed salsa. It was a little odd with the celeriac but I had some with the empanadas from last week's entry and the flavors suited each other perfectly.
Sometime I will make nightshade-free ketchup, just to prove I can do it better than the nomato people. But in the meantime? Nightshade-free french fries and ketchup craving SATISFIED.