Years ago, I read a book called The United States of Arugula that detailed the history of food availability in the US from about the 70s to the 2000s and how we enjoy so much more variety at the average grocery store now, even in small towns. And it’s true!
Celery root is one of those things that I didn’t eat until I was an adult. I don’t even recall seeing it in the stores until I was older, and most of that is likely from growing up in a really small town. The point is, here’s this gnarly looking “vegetable of the underworld” that is quite tasty and who knew? Not me until possibly cooking through Dorie Greenspan’s book ~9 years ago.
I was a bit concerned with this soup and only using water, leeks, and celeriac (with the requisite thyme sprigs and bay leaf) to flavor it, but my concern was for naught. The soup on its own was lovely. Adding the horseradish crème fraîche and prosciutto chips not only created a more photogenic bowl of soup, but also took the flavors from lovely to fabulous. (Whipping the crème fraîche by hand seemed annoying when reading the recipe, by the way, until I did it and it took all of 1-2 minutes. Not bad!)
Definitely a keeper and a repeater as I now really love celery root. Are there any ingredients that are now widely available that you only incorporated into your diet over the last decade or two?