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The Boston Globe

Food & dining

Fresh Pick

Recipe for celeriac-cauliflower soup with cilantro and pepitas

Serves 8

Big, snowy white heads of cauliflower look inviting at the farm stand, but cooks are often stymied when they take the vegetable to the stove. Add some florets to simmering potatoes when you’re mashing the spuds to lighten the mixture, turn the cauliflower into a fine vegetable curry, or simmer them with other fall stars — celeriac and leeks — in this flavorful pot. The taste of celery gives it a prominent accent, a leek adds sweetness, and lots of cilantro, pureed with the last batch of soup and swirled onto the surface, makes the bowls appealing. Add a handful of toasted pepitas for a little crunch.

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