This bright and earthy root vegetable belongs in your fall and winter cooking. Learn how to choose and use it in the kitchen. Audrey Morgan is an associate food editor at Food & Wine with over seven ...

Celeriac, aka celery root, is a little-used vegetable that's finally getting its time in the spotlight. So, what have you been missing out on by not using celeriac? We spoke to produce experts, ...

Root vegetables are the unsung heroes of the kitchen, offering earthy flavors, hearty textures, and endless versatility. Whether you roast them to caramelized perfection, mash them into creamy sides, ...

If you're looking for a way to bulk up your meal or add more nutrition to your dishes, cooking with root vegetables is the way to go. From potatoes to carrots to beets, these vegetables can add color, ...

If you've ever spotted cream-colored carrots at the grocery store, there's a good chance you've actually found parsnips. This root vegetable looks similar to carrots in shape and size but is quite ...

Celeriac—aka celery root—is an underrated, earthy root vegetable that’s prime for cooking in fall and winter. A relative of the green celery stalk that you find in juices and salads, celeriac has an ...

The rutabaga (also known as "swede" or "Swedish turnip") is basically a large, round, yellow-fleshed root vegetable known as a type of Brassica napus. Rutabaga roots are often cooked and eaten and the ...

SEATTLE – Misshapen, patchy and frankly blobby, the celeriac drew Becky Selengut like a gray-green magnet. The table at the University District Farmers Market was heaped with oriole-orange carrots and ...

You come home from your local farmer’s market with a bag full of fresh veggies, determined to eat healthier, only you have no idea how to prepare it. You stare at the rainbow assortment of greens on ...