Overlooked Winter Veggies: Give celery root a chance

Celery Root | Image via Getty ImagesThis is the first article in a series on overlooked winter vegetables.

Celery root may not be a beauty queen of the produce aisle, but this knobby root vegetable—also known as celeriac, turnip-rooted celery or knob celery—is definitely worth a second look. Peel away its rough, warty exterior and you’ll find dense, white flesh similar to a turnip. Give it a nibble, and you’ll find flavors of celery and parsley.

As the name suggests, celery root is a variety of celery that was refined over time to create a solid, globular (and delicious) root. It is related to carrots, parsnips, anise and parsley, and its firm flesh makes a low-starch, low-calorie alternative to potatoes in hearty winter meals.

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Food: Winter Greens

In the summer, eating local is easy. Farmers’ markets abound, featuring mounds of beautiful, colorful produce. In the winter, there are potatoes, sweet potatoes, and a rotating cast of root vegetables that require a bit more work than the kiss of the grill and a splash of olive oil. Fortunately, there are a few green things hardy enough for the long slog through winter—kale, collard greens, chard and spinach among them. These winter staples are essential for providing that I’ve-eaten-my-vegetables satisfaction, and are some of the healthiest things around.

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