|Say hello to my little friend|
Celeriac and I have always had a turbulent relationship. It’s a rough looking brute of a vegetable, a knobbly near globe, a rough-skinned creature with pallid, sick-room coloured flesh. Mashed with roast pheasant or wild duck, yes please, but otherwise, especially grated, I think I’d rather leave the room, but on this evening, in a small restaurant in Brixton, Salon if you must know, there’s the dawning of a new day, the reconfiguration of a relationship, the reconsideration of a long held belief.
And here is now a beer, matched with the celeriac and its other companions on the plate, steamed rainbow chard and pickled walnuts (the latter two words always bring a childish smile to the face, it’s as if I was listening to some low comedian telling a bawdy story which end in the words pickled walnuts).
In fact, there are two beers on the table, one of which is a Sticke Alt from Harpoon, while the other is Baba Black Lager from Uinta. American beers then, which isn’t a surprise as the dinner I’m at has been organised by the Brewers’ Association with the grand idea of demonstrating that beer and vegetarian food can be ideal partners on the dining table (not a new idea, I recall discussing similar matches a few years ago with a beer drinking vegetarian). There are other dishes and other beers, all of which work well, but it’s the celeriac that astounds and atones for its previous wickedness.
The caramel chewiness of the seared steak alongside the rich malt character of the Sticke Alt was an intriguing combination, as if the beer was searching to pick out new flavours (I think of the fingers of a multitude of searchlights roaming the sky during an air-raid); there was also a sweetness about the celeriac that seemed to be intensified by the beer and even during the odd moment a hint of umami, that event horizon of flavours, slipped in and added its own savoury sense of leisure. I tried a few sips of the Baba, which highlighted the earthiness of the chard, but it was the Sticke Alt that married itself to this dish and turned what on paper would seem like a dreary assemblage of plants into something more over-reaching and intense on the palate.
I rather like celeriac. At the moment.