If you’ve not seen the movie ‘The Duff’ yet, starring Mae Whitman and Robbie Amell (hello eye candy), I recommend you rent it out from Netflix or Lovefilm. It’s chic flick cheese by the bucket full but totally hilarious.
Bianca is a content high school senior whose world is shattered when she learns she’s known around school as ‘The DUFF’ (Designated Ugly Fat Friend). Considered more approachable than her friends, other people use her as a way to get closer to her prettier, more popular friends. Devastated by this revelation, she enlists the help of her friend Wes, now a super fit high school jock, to change her image and overthrow the school’s social hierarchy. To save her final year from being a total disaster Bianca must find it within herself to prove the schools devious label maker Madison wrong and remind everyone that no matter what people look like, it’s what’s on the inside that counts. We’re all someone’s DUFF after all!
And weirdly enough this got me thinking about celeriac. I’m always thinking about food! Celeriac is my favourite vegetable at the moment but lets be honest, it’s the DUFF of the vegetable world. It’s not pretty or colourful. With it’s bumps and warts it’s exterior is positively ugly but don’t DUFF this off your shopping list. Inside it’s slightly nutty, creamy and utterly delicious. It’s fabulous raw, roasted, grated into salads, a great alternative to mash, diced in a stew, or coasted in an almond crust batter and fried in coconut oil. That recipe to follow soon!
It’s part of the celery family and really low in starch and calories so for those of you with autoimmune conditions like me, fill your boots. The celeriac DUFF is about to become the princess of the culinary world. Watch this space.
The perfect side to a slice of Paleo pie.
- 1 celeriac
- 2 sprigs of fresh rosemary or 2 teaspoons dried rosemary
- 1 teaspoon dried oregano
- 5 cloves garlic
- 1 tablespoon extra virgin olive oil
- 2 sprigs fresh oregano to serve
- Pinch of sea salt
Preheat the oven to 200C.
Peel the celeriac and cut into chunky fries.
Place onto a greaseproof lined baking tray and toss with the oil, herbs and seasoning.
Add the garlic cloves in the skin and roast in the oven for about 40 minutes. Turn halfway through to make sure they cook evenly. Once they are soft to touch and the edges have started to turn crispy and a light golden brown you know you’re ready to go.
Simple and utterly delicious.
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