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Diane Morgan has a thing for the underdogs of the vegetable world. In her new book, Roots, the cookbook author sings the praises of oft-overlooked root vegetables, from arrowhead to yuca. The book’s well-researched chapters will help us dig in to vegetable cookery this season, but it’s recipes like horseradish and beet gravlax and this crisp celery root salad that have us tying on our aprons in excitement. The combination of celery root, celery stalks and delicate celery leaves packs a triple punch of flavor and creates a salad course with textural crunch and palate-cleansing potential.
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