I would have to go with turnips. Incredibly versatile and nutritious root, plus delicious greens to fry up
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Celery. Chop it up finely and add to sauces and stews; great in bolognaise for added umami flavour.
Also carrots, cooked and blended into sauces and gravy, adds sweetness. And don’t forget carrot cake, which surprisingly does not taste of carrots, but they give it a real moistness.
