Your hatred of heart-healthy veggies could be genetic

By Sandee LaMotte, CNN

Updated 1654 GMT (0054 HKT) November 14, 2019

Chat with us in Facebook Messenger. Find out what's happening in the world as it unfolds.

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.
Hide Caption
1 of 11
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."
Photos: Trendy 'ugly' vegetables also good for you
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 source 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."
Hide Caption
2 of 11