In Season: Celery root, also called celeriac, is harvested in the late fall. This ugly duckling has a distinct, refreshing flavor reminiscent of a cross between celery and parsley. The green stalks that sprout from the root aren't for snacking -- they're more pungent and not as crisp as regular celery -- but are wonderful simmered in soup or stock. Celery root stores well at cool temperatures, so it's available throughout the winter. Some markets carry it year-round. What to Look For: Celery root is roughly globe-shaped, with a knobby, uneven surface. The outside is a mottled brown color and the interior is creamy white. Choose firm celery root that feels heavy for its size, and avoid any that have soft spots. How to Store: Wrap celery root loosely and store in the produce drawer of the refrigerator for up to two weeks.
In Season: Parsnips require cold weather to convert their starches into sugar and develop their appealingly sweet flavor, so they are harvested in the late fall, after the frost sets in. They store well and are available throughout the winter and spring.What to Look For: Parsnips look similar to ivory or pale-yellow carrots, with a bulbous top tapering down to a skinny root. Choose small, firm parsnips that are not limp or shriveled.How to Store: Keep parsnips loosely wrapped in the produce drawer of the refrigerator, and use within two to three weeks.
In Season: Though sweet potatoes are available year-round, they're at their sweetest in fall and winter. They are sometimes mislabeled as yams, which are actually not widely available in North America.What to Look For: There are two main varieties: The orange-fleshed sweet potato has sweet, bright-orange flesh that takes on a creamy texture when cooked. The yellow-fleshed variety is more mealy and less sweet than orange sweet potatoes. Choose sweet potatoes that are very firm, with no areas of softening, sprouting, or wrinkling -- all signs of age. Sweet potatoes vary quite a bit in size and shape. Those that are straighter and uniform in size are easiest to peel and cut.How to Store: Keep sweet potatoes loose in a cool, dark place for up to one month. They should never be kept in the refrigerator, as their natural sugars will convert to starch, making them less sweet.
Whether paired with aromatic herbs, piquant spices, or savory vegetables, we’ve collected our best recipes for succulent, flavorful whole roast chicken. You’ll find classics such as chicken with 40 cloves of garlic, roast chicken with rosemary and potatoes, and herb-roasted chicken, in addition to more unusual recipes such as beer-can-roasted chicken, spatchcocked chicken, and chicken roasted in a brown paper bag.