Groundcherries, the latest modified fruit scientists want you to try

By Arman Azad, CNN

Updated 11:48 AM ET, Mon October 1, 2018

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No, don't toss it out. This unappetizing root is an excellent <a href="http://www.fruitsandveggiesmorematters.org/celeriac-nutrition-selection-storage" target="_blank">source</a> of vitamins C and K, and it has no fat or cholesterol. It also is a good way to get some manganese, potassium, phosphorous and -- what else -- fiber into your diet. Make roasted celery root "chips," grate it raw into a salad, or do the old-fashioned mash. It pairs well with apples or potatoes. The nutty flavor of cooked celery root also complements fish dishes.
Photos: Trendy 'ugly' vegetables also good for you
No, don't toss it out. This unappetizing root is an excellent source of vitamins C and K, and it has no fat or cholesterol. It also is a good way to get some manganese, potassium, phosphorous and -- what else -- fiber into your diet. Make roasted celery root "chips," grate it raw into a salad, or do the old-fashioned mash. It pairs well with apples or potatoes. The nutty flavor of cooked celery root also complements fish dishes.
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Misnamed completely, these lumpy tubers are actually a species of sunflower and were originally harvested by Native Americans. Fat-, cholesterol- and sodium-free, these unsightly roots have a sweet, nutty flavor and are a great <a href="http://www.fruitsandveggiesmorematters.org/jerusalem-artichoke-nutrition-selection-storage" target="_blank">source</a> of vitamin B1 and iron. Try them roasted with extra virgin olive oil and sea salt or raw, thinly shaved into a salad -- but be warned, eating the skin has given it another name: "fartichoke."