3. Celeriac
Also called celery root, celeriac is a celery variety cultivated for its root—which grows partly above ground—rather than its stalks. Also related to parsley, parsnips and carrots, it has a nutty, celery-like flavor. It can be eaten raw or cooked and added to soups, stews and salads. It’s particularly good combined with potatoes in purees and gratins. Pick one that’s firm with light brown skin. This root dates back to ancient Egypt, where it was used medicinally.
4. Rapini
Common to Mediterranean cuisine, rapini, or broccoli rabe, is a green cruciferous vegetable, with edible leaves, buds and stems. Despite its nickname and abundance of florets, it’s not related to broccoli and tastes nothing like it. The pungent vegetable is a member of the turnip family with a flavor more like mustard greens. It can be boiled, roasted, sautéed or grilled and blends well with soy sauce, garlic and hard cheeses. Blanch it to tame the bitter bite.
5. Sunchokes
Sunchokes are also known as Jerusalem artichokes—even though they are neither artichokes nor from Jerusalem. In fact, the underground tubers resembling ginger root are native to North America. Members of the sunflower family, they were enjoyed for centuries by Native Americans. They’re crunchy, mild and sweet, similar to water chestnuts or jicama, and are delicious chopped into salads, dips or chutneys. They’re also tasty roasted and can be an alternative to more starchy vegetables.
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