sedano rapa / celeriac (or celery root)

 

The universe is complex: consider celeriac

I have always been intrigued by celeriac's shape. I have heard people at the farmers' market puzzling over this root vegetable and how to prepare it. In this article on NPR's Kitchen Window, it is called the "ugly duckling" of the vegetable world. I think it is a very interesting vegetable, both visually and as an ingredient. I have used it mostly in soups, one of which will be featured soon. I would suggest you give celeriac a try.

This is my submission to week #13 edition of Black and White Wednesday - A Culinary Photography Event created by Susan of The Well-Seasoned Cook. Savoring the weekly gallery is highly recommended: it's a very special mid-week treat.

The photo was shot in color and then converted to light sepia.

This post contains the gallery of images submitted to the event.

 

Comments

[PolaM]

Hi Simona,

something for you is waiting on my blog: http://cookingitalianinthemidwest.blogspot.com/2011/10/end-of-summer-risotto.html

[Paz]

Oh my! This is a fascinating photo, especially in black and white! ;-)

[Alicia (Foodycat)]

I'm a big fan of celeriac! I love it the French way, raw as a salad vegetable with charcuterie, but I absolutely adore it as a puree instead of potato!

[chinmayie @ love food eat]

Love the texture in this photo!

[brii]

Lovely photo and I am a big fan of the Celeriac, too...specially raw!!
mmmmmm
baciussss
brii

[Simona Carini]

Thank you so much, Pola!

Thanks, Paz!

Ciao Alicia. I have actually never eaten it raw: I will definitely try it. And I am wondering how baked celeriac chips taste.

Thanks, Chinmayie!

Grazie, Brii. I must definitely try it raw :)

[Lynne]

Perfect in black and white! How do you peel something like that? I'm sure it is delicious in soups, etc.

[Susan]

I don't think celeriac is ugly at all. There's a curious vitality in its texture which fascinates me, and your photo proves it, Simona. Thank you for your fine BWW photo.

[Simona Carini]

Hi Lynne. I scrub it really well. The top half is smoother and easy to peel. The bottom part requires a bit more care: I try to throw away as little as possible of the flesh, still making sure that there is no dirt left behind in some narrow fold.

Ciao Susan. I also think it has a very interesting look. I confess I have never seen the green part. I should try to grow it, I guess, to see how it evolves.