Becky Selengut with Bethany Jean Clement

Arts & Culture

Go from “what the heck is this” to “how does it taste so good” in a celebration of misfit vegetables.

Maybe you just discovered celery root (a lumpy, softball-sized bulb), at the grocery store. Or perhaps you received watermelon radishes in a CSA package. Did a parsnip catch your eye at the farmers’ market? Even vegetables you think you know, like cabbage or brussels sprouts, will reveal next-level flavor with the right recipe.

Becky Selengut has made it her mission to take less popular — or even outright scorned vegetables like beets and okra — and cook them into irresistible dishes. It’s all about knowing how to cook or serve them and what herbs and spices to incorporate. In Misunderstood Vegetables, Selengut highlights 25 vegetables, with recipes alongside history, step-by-step preparation, and storage tips. Organized by season, recipes include Feta and Citrus Salad, Charred Chard with Spicy Chile Oil, and Celery Root Gratin.

Calling all plant-curious citizens, you won’t want to miss this opportunity to explore the world of unusual and underused produce like never before.

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