Celery Root

Simmering in milk coaxes the very best out of celery root, giving this silky puree a flavor that's both mellow and full.

We already know you like applesauce with pork, but this soft, creamy purée is so much better. It's like a bowl of puréed potatoes that yearns to be dessert.

Silky smooth and with a crunchy topping, this seductive soup packs a range of flavors — earthy, smoky, and tart-sweet. If you decide to omit the bacon, substitute 1 tablespoon butter when you cook your vegetables.

Toasted homemade croutons are tossed with a warm dressing for a stuffing that's lighter than the traditional Thanksgiving version.

Celery root (also called celeriac) is one of autumn's most delicious—but least appreciated—vegetables. Here it adds fresh celery flavor to this velvety first-course soup.

A fun idea: Paper-thin slices of white vegetables are dressed with an Italian blue cheese vinaigrette.

Goes great with: Stir-fried snow peas, green beans, sliced zucchini, and fresh basil. What to drink: New Zealand or Oregon Pinot Noir.

A mini-processor comes in handy for making the pesto.

To make these celery root latkes a little easier, you can shred the potatoes, onions, and celery root in a food processor with the shredding disk.

Cooking the garlic inside the skin not only saves time but also mellows the harshness of its flavor and results in tender cloves that can be peeled easily. Squeeze the cloves out of their skins and eat them with the chicken and the bread.

Truffles add a flavorful woodsy note, but if you make this French-influenced celery-root purée without them, it will still be delicious.

Raymond Williams of Minneapolis, Minnesota, writes: "Every November, my wife and I drive to our winter home in Scottsdale, Arizona. We always look forward to warming up in the desert sun and eating at our favorite restaurant in town, Zinc Bistro. Last winter we had an outstanding artichoke and celery root salad there."

Active time: 45 min Start to finish: 1 3/4 hr

Using a handheld blender to puree the soup right in the pot makes it easier to prepare. If the celery root is stringy, press the soup through a strainer.

Can be prepared in 45 minutes or less.

The duck leg confit brings added richness to the bisque, but the soup is also delicious without it.