1. Celery root. Don’t judge this homely vegetable, also called celeriac, by its looks; it tastes like a cross between celery and parsley. For slaw, cut off the thick outer skin and shred the root; mix with 2 tablespoons mayo, 1 tablespoon mustard, the juice of half a lemon, and salt and pepper to taste. Serve cold.
2. Taro. A staple in Caribbean, West African, and Hawaiian cuisines, fibrous and potassium-rich taro root (similar to yucca or cassava and potato-like in texture) can be boiled, fried, or baked—but always remove the tough outer peel before cooking.
3. Horseradish. Ancients believed pungent horseradish alleviated back pain and arthritis. Peel an 8-inch piece; pulse in a food processor. Add 2 tablespoons water, 2 tablespoons white vinegar, and 1 teaspoon salt. Use as a meat condiment, stir into mashed potatoes, or whisk into salad dressing.
4. Kohlrabi. Slightly spicy and crunchy kohlrabi is packed with potassium and vitamin C. Roast to temper the bitterness: Peel the bulb with a vegetable peeler and cut into 1-inch cubes. Toss with olive oil, sea salt, and pepper. Bake at 450 degrees until golden and tender, about 30 minutes.
5. Turmeric. This yellow-orange ginger cousin delivers curcumin, a powerful aid against inflammation. Make a zesty turmeric juice: Peel a ½-inch piece with a vegetable peeler; in a food processor, blend with ½ cup coconut water and ½ cup orange juice until smooth.
Image: Brad Bartholomew
