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While it might not be the prettiest example of fall produce, celeriac (or celery root) has unique characteristics that make it a yummy and flexible choice. It has slight celery and nutty flavors, but it's a starchy vegetable more similar to a potato or a parsnip. To prepare for use, just cut off both of its ends and peel the rough outer skin off. Celeriac can be eaten raw (try it julienned and added to salads), added to soups and stews, roasted, mashed-- just about any way you can think of.