Fennel can be used in salads, especially good when lightly roasted. It has a kind of licorice flavor - not my favourite, but it's nice occasionally for something different.
Celery root is nice, it does taste rather like celery. I don't often use it on its own, but will use it with other root vegetables. So, perhaps a soup with potatoes and celery root. Or a baked assorted roots including potatoes, celery root, parsnips, carrots, etc. Can also be used to vary the roots in a gratin or similar dishes. Best used with potatoes and milder flavored roots, because I think by itself the flavour might be a bit strong. Maybe try mashed rutabaga, potato and celery root? Lots of possibilities. Very tough, a bit of a hassle to defur and cut.
Artichokes I don't know much about, a bit expensive for me to use often. I love artichoke hearts in various pasta dishes. Wonderful flavor, strange rush of sweetness after you eat them. Lots of Italian recipes that use them well. I would keep it simple with them - pair with other vegetables such as tomatoes but just drizzle some oil and don't use sauce - let the artichokes be the star.
Only tried the full artichoke once. Seems like a lot of work. But kind of fun. You have to scrape the meat off the leaves with your teeth.
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