Vancouver chef Andrea Carlson is well-known for her unique approach to cooking at her celebrated eatery, Burdock & Co. This week, Carlson's first cookbook, Burdock & Co: Poetic Recipes Inspired by Ocean, Land & Air debuted and the result is nothing short of beautiful. The collection of recipes is intertwined with thoughtful commentary from Carlson that provides not only insight to culinary applications, but also glimpses into the chef's creative processes.

Now that fall is upon us, it's time to begin embracing root vegetables in a more comforting way. This unique application of celeriac is perfect for any home cook looking to put something a little more exciting on the dinner table this autumn or winter.

"For the average person, celeriac may be one of the more unusual winter vegetables. We get a lot of questions about it when this is on the menu. For a storage vegetable, celeriac is light and bright with hints of celery, but it has a little more depth. It is not as starchy or neutral as a potato, so it’s a great option to have in your winter lineup," writes Carlson.

"A pavé is a pressed terrine with thinly sliced layers cut into squares or pieces that look like tiles or paving stones. You can use the basic method of this pavé with other root vegetables as well, such as potatoes, sweet potatoes, or turnips. It’s a great trick to transform these winter vegetables into something a bit more elegant."