Celery root, often underrated, holds enormous culinary potential. Its earthy, slightly sweet taste with a hint of bitterness ...

One-skillet-simple, endlessly versatile, and fried to golden perfection—a good hash is hard to beat. And it’s not just for ...

Celery root is in season throughout the fall and winter ... Next, toss the bread pieces with 2 teaspoons of melted butter, spread on a baking sheet, and bake at 350 F until crisp and golden, about 12 ...

Preheat the oven to 240C/475F/Gas 9. Begin by removing the tough outer layers of the celery, then pare the outside of the root off, but leave it attached. Now cut across the celery about 9cm/3½in ...

Pick a small to medium celery root and peel off its hide with a sharp knife. Inside you'll find ivory-green flesh that's crisp, a bit nutty, and utterly delicious in salads. This take on a classic ...

A classic way to incorporate celery root into your culinary repertoire is by combining it with potatoes in a gratin. Simply slice equal parts of both vegetables thinly, layer them in a dish, and pour ...

Carrots, beets and onions are among the most common root vegetables, but others—parsnips, celeriac or jicama—are worth considering, too. F&W's guide offers recipes for every season and ...

And, in summer, we make a raw, shaved zucchini salad with a simple dressing. If you want to toss together your own vegetable salad, find these recipes and more through Food & Wine's guide.

Add the parsnip, celery root, and 4 sprigs of rosemary, and continue to sweat for 5 to 6 minutes. Add the pear, and continue cooking for 4 to 5 minutes. Add the white wine, increase the heat to ...