Mmmmm, Brussels sprouts.
A while back a caller accused me of eating "weird" un-American food. To which I say: Thanks for reading my work, bubba.
Now read this: DeCaterina's Market Grill and Bar served me Brussels sprouts the other night. The night before, Woody's on the Water served celeriac.
As all-American Larry the Cable Guy might say: I don't care who you are, them's good eating right there, I tell you what.
Brussels sprouts are one of my favorite vegetables. Celeriac, a root vegetable cousin of celery, is now on the list, too.
At DeCaterina's, chef Matt Brandsey roasted and blackened the little cabbages. A little horseradish added appealing edge. (Look for my review of DeCaterina's in Friday's GO section.)
At Woody's on the Water, chef Chris Bangert roasted celeriac until it was tender, but still with some life. He served it atop mashed sweet potatoes. An earthy sweetness filled my mouth.
Chefs: Thank you for going beyond the standard broccolini-squash-carrots-green beans of most vegetable side dishes.
DeCaterina's Market Grill and Bar: 328 S. Meridian St., Puyallup; 253-848-1553. Woody's on the Water: 1715 Dock St., Tacoma; 253-272-1433.