Demystified: Tough-to-Prep Veggies

Celery stalks and celery root (celeriac) are actually two different varieties of the same plant. Farmers aim to grow celeriac bulbs that are dense, dark and lumpy, about the size of a grapefruit and are best in late summer. Don’t be deterred by appearance; with a few swipes of a sharp knife, you can transform the root into a crunchy, herbaceous-flavored addition to any salad. The trick is to slice a chunk off the bottom to make a wide base so the bumpy brown sides can be trimmed. To bring out the nutty flavor, bake it into a gratin or puree into a soup.

Recipe:  Creamy Celeriac Soup