Beautifully irregular, amusingly knobby root vegetables are earthy, sweet, and downright delicious. Try these recipes to get you started and keep you hooked.
I once bought a rutabaga solely because I felt sorry for it. It was the first time I'd purchased, the first time I'd prepared, and the first time I'd eaten a delightful, lightly sweet, buttery rutabaga. An arguably weird but beautiful bond was formed. From the peppery crunch of raw celery root to the vibrant jewel tones beets bring to the table, there's a whole lot to adore in the root vegetable family beyond carrots and radishes. Appreciating these underground glories' full potential starts with thinking outside the roasting pan.
When crisped in a high-heat oven, paper-thin sunchoke skin is a real treat—just make sure to scrub the knobby roots well before cooking.