Odd shaped and knobby, the root of the celery stalk is called celeriac. Although it’s not the most beautiful of the root vegetables, its subtle celery flavor is perfect for roasting. To prepare the celeriac, cut off both top and bottom ends so you have a flat base. With a sharp knife or vegetable peeler, cut vertical strips from top to bottom until you’ve removed all the skin. When exposed to the air, the creamy flesh will turn brown, but can be prevented with a squeeze of lemon juice or drop of vinegar. The key to great roasted vegetables is cutting the chunks into pieces about the same size, so they cook evenly. Heat caramelizes the sugars in the vegetables, creating a sweet flavor. Finish the roasted vegetables with a splash of balsamic vinegar. Leftover roasted vegetables make great hash for a post-holiday breakfast. Happy Thanksgiving!