WHAT’S IN Sea­son? As­para­gus & Cele­riac

Delight Gluten Free - - Indulge - BY JEN­NIFER DUN­LAP,

DE­LIGHT CON­TRIB­U­TOR As­para­gus is typ­i­cally the first crop ris­ing out of gar­den beds each spring, af­ter three years of wait­ing for the plants to ma­ture enough to be har­vested. It tastes fresh, grassy and is a re­minder that warmth is com­ing, and a full sum­mer of more fresh veg­eta­bles is to come. Dense with vi­ta­min K, fo­late, B1, B2, se­le­nium, vi­ta­min C and a long stalks worth of a va­ri­ety of other vi­ta­mins and min­er­als, as­para­gus should be eaten of­ten and in a va­ri­ety of ways in the short four to six weeks of the grow­ing sea­son it is the fresh­est.

Cele­riac is a type of cel­ery that is grown for its gnarled root, but don’t let its twisted, dirty exter­ior de­ter you. Once it is peeled and trimmed to re­veal its white in­te­rior, it can be sautéed, roasted, pureed or thinly sliced raw for slaws or a crunchy salad top­ping. Since it is a va­ri­ety of cel­ery, it taste like a creamy ver­sion of the com­mon leaf cel­ery many us of­ten eat. It is low in car­bo­hy­drates and high in potas­sium, vi­ta­min K and sev­eral B-com­plex vi­ta­mins.

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