Celeriac

This hairy-looking root vegetable, also known as celery root, owes much of its obscurity to its appearance, not its taste. It can be cooked like a turnip—roasted, shaped, and glazed—but its flavor is reminiscent, though more subtle and somehow more alluring than the green branch kind. Other than using it to make mashed potatoes or celeriac rémoulade, it is worth trimming, shaping, and glazing it as a root vegetable.