Making the Case for Weird Veggies
Okay, maybe weird isn’t a nice way to describe any of the delicious, nutrient-packed vegetables coming in from our farmers’ fields. But many of us have certain vegetables that we gravitate towards, and others we stay away from—simply because we don’t really know what they are or how to use them.
We’re here to demystify three underrated vegetables you should add into your occasional rotation. All three are well suited to growing in our tough northern climate and make up an important share of our farmers’ offerings. Plus, their delicious and unexpected flavors will get you out of whatever cooking rut you may have found yourself in.
Kohlrabi
Kohlrabi is in the same family as its more widely known cousins: cabbage, broccoli, cauliflower, kale, and more. It’s similarly versatile, delicious both cooked and raw. Try it roasted, sliced in a slaw, or in a creamy soup.
Sunchokes
Sunchokes, or Jerusalem Artichokes, bear no relation to artichokes—which makes them even more of an enigma (their funky shape and texture doesn’t help). But, these tubers are dense with nutrients and can add a unique twist to any meal. Cook them much like you would a potato—boiled, roasted, or fried into delicious chips. They also make a great addition to a summer potato salad.
Celeriac
Also known as celery root, celeriac’s rough appearance disguises its true creamy texture and celery-like flavor. Like kohlrabi, it’s great raw or cooked—try a celery root remoulade, roasted root medley, or herby purée.
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