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Celery root (also called celeriac) is one of autumn's most delicious—but least appreciated—vegetables. Here it adds fresh celery flavor to this velvety first-course soup.

Crunchy, salty, and fried. Who knew turnips could taste this good? 

Fried artichokes have long been associated with the Jewish Ghetto in Rome. Briefly blanching the artichokes makes it easier to bend the leaves outward into the shape of a flower.