| We all want to be the heroes of our own story, don't we? You know, taking the victory lap, being recognized for our accomplishments, basking in the glory of a job well done. But life has a way of not being as cinematic as we'd like, and the truth is, most of us feel more like underdogs a lot of the time. So when it comes to food, I send up a cheer when I see a less-appreciated ingredient get its time in the spotlight. At the top of the list this week: Celery root. This gnarly, hairy relative of celery is not the most glamorous specimen, but for his Celery Root Steaks Diane, Joe Yonan seared and roasted slabs of it before spooning over a rich, creamy and flambéed(!) mushroom sauce. Ground turkey also doesn't get the respect it deserves, but Nourish columnist Ellie Krieger is a fan. In her Brown Rice Bowl With Turkey, Toasted Garlic and Kale, she combined it with garlic oil, smoked paprika, diced tomatoes and kale before serving it on top of reheated frozen brown rice — another sleeper kitchen MVP you should have on hand. And how about cabbage? Recipes starring this leafy brassica always outperform my expectations, frankly, and while it's beloved, it doesn't always have the most exciting reputation. As he often does, Aaron Hutcherson came up with a smart, appealing way to highlight a humble ingredient, this time with his Cabbage, Fennel and White Bean Soup. Thinly sliced cabbage and fennel are cooked until soft and folded into a homey soup with canned white beans and diced tomatoes. A dollop of sour cream pulls it all together. Have an ingredient you'd like to get to know better? Be sure to join Aaron and me in our live chat Wednesday at noon, where we can help with that and anything else cooking-related on your mind. Feel free to submit your questions now and come back to join the conversation next week. Have a great weekend, and happy cooking.  (Tom McCorkle for The Washington Post/food styling by Gina Nistico for The Washington Post) Slabs of celery root get the steak treatment, pan-cooked and then roasted until tender and paired with a rich Diane sauce. By Joe Yonan ● Read more » | | | This meal relies on frozen rice for weeknight-friendly appeal, and gets a big punch of flavor from toasted garlic "chips." By Ellie Krieger ● Read more » | | | Humble cabbage and subtly sweet fennel star in this comforting, homey soup with white beans and diced tomatoes. By Aaron Hutcherson ● Read more » | | | These chickpeas are supremely tender and rich enough to serve as a whole meal — with bread for dipping into the broth. By G. Daniela Galarza ● Read more » | | | |
More from Food The versatile sweet potato shines, even in a cocktail. By Anna Luisa Rodriguez ● Read more » | | | With rich caramel and vanilla undertones, blondies are an enticing dessert you can dress up in many ways. By Becky Krystal ● Read more » | | | These recipes showcase the breadth of what braising can do. By Aaron Hutcherson ● Read more » | | | ADVICE Paprika gets a bad rap sometimes, but it's worth appreciating the different types. By Becky Krystal ● Read more » | | | Here's what to know about some of the most popular versions of the sausage. By Aaron Hutcherson ● Read more » | | | Weeknight Vegetarian Celeriac, or celery root, looks intimidating, but it's actually versatile. By Joe Yonan ● Read more » | | | Nourish A one-pan meal that comes together in a flash is worth keeping in your back pocket. By Ellie Krieger ● Read more » | | | Eat Voraciously Restaurateur Rose Previte shares her recipe for dango from "Maydan: Recipes From Lebanon and Beyond." By G. Daniela Galarza ● Read more » | | | Dinner in Minutes Practice how to season to taste with this soup recipe. By Aaron Hutcherson ● Read more » | | | PERSPECTIVE Taste two wines from Sicily and South Africa side-by-side for a lesson in expression. By Dave McIntyre ● Read more » | | | ADVICE Every Wednesday at noon Eastern, Aaron Hutcherson and Becky Krystal answer your cooking questions. By Aaron Hutcherson and Becky Krystal ● Read more » | | | |
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