In an exclusive interview with EJ Lagasse, the chef at Emeril's in New Orleans, he reveals an underrated ingredient called celtuce. Celtuce is the root of celery and is similar in taste to the hearts of lettuce. It has a fibrous texture and can be cooked in a pan or used in salads. Lagasse prefers to source his produce from local farmers to support sustainable practices. He plans to have local farmers grow celtuce for his restaurant in the spring, potentially leading to more exposure and availability of this ingredient.