Some vegetables never get the spotlight they deserve. While broccoli, carrots, and spinach show up in most kitchens, other tasty and healthy veggies often go unnoticed. These underrated vegetables are packed with nutrients and flavor, and can easily be added to your favorite dishes.
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If you’re looking to eat better, save money, or simply shake up your meals, it’s time to give these hidden gems a try. They’re not only delicious but also surprisingly easy to cook with. Let’s explore some veggies you may have ignored for far too long.
Turnips Deserve a Second Look
Turnips are root vegetables with a slightly peppery flavor and a starchy texture. Most people don’t realize their versatility; they can be roasted, mashed, or added to soups. Both the root and the greens are edible and nutritious.
Turnips are rich in vitamin C, fiber, and antioxidants. Their mild taste works well with herbs and spices, making them easy to season. If you’ve been skipping them, you’re missing a great alternative to potatoes.
Kohlrabi Is Crunchy and Cool
Kohlrabi looks strange, but don’t let that fool you. It has a crisp texture similar to an apple and a mild taste like broccoli stems. You can eat it raw in slaws or salads, or cook it like a potato.
It’s rich in vitamin C and low in calories, making it great for snacking. The leaves are also edible and can be sautéed like kale. If you want something new and crunchy, give kohlrabi a shot.
Celeriac Is Ugly but Amazing
Also known as celery root, celeriac isn’t the prettiest vegetable, but it’s full of flavor. It has a taste similar to celery with a hint of nuttiness.
You can mash it like potatoes, roast it, or blend it into soups. It’s high in fiber, vitamin K, and antioxidants. Celeriac adds a new texture and depth to dishes without overpowering them. It’s a great choice if you’re bored of the usual root vegetables.
Fennel Adds a Fresh Twist
Fennel has a mild licorice flavor and a crisp texture. The bulb can be sliced raw into salads or roasted to bring out its sweetness. The feathery fronds can be used as a herb-like garnish.
Fennel is rich in fiber, potassium, and vitamin C. It supports digestion and can freshen up heavy meals. If you’ve never tried it, fennel can really brighten up your cooking.
Rutabaga Is the Sweet Root You Forgot
Rutabaga is a sweet, earthy cross between cabbage and turnip. It’s excellent roasted, mashed, or added to soups and stews. Rutabaga is rich in vitamin C and complex carbohydrates, making it both filling and healthy.
It has a buttery texture and pairs well with other winter vegetables when cooked. However, it’s often overlooked because people don’t know how to prepare it. Once you try it, you’ll wonder why it’s not more popular.
Chayote Is Light and Refreshing
Chayote is a type of squash that’s popular in Latin American cooking. It has a light, crisp texture and a mild taste that takes on other flavors well. You can slice it raw for salads, cook it in stir-fries, or bake it into casseroles.
Chayote is low in calories but high in vitamin C and fiber. It’s great for heart health and digestion. If you’ve never heard of it, this is a great one to start experimenting with.
Beet Greens Are Just as Good as the Roots
Most people eat the beets and toss the tops, but beet greens are just as healthy. They taste a bit like Swiss chard and can be sautéed, steamed, or blended into smoothies. They’re packed with iron, calcium, and vitamins A and K.
Eating the whole beet reduces waste and gives you more nutrition. The greens cook quickly and pair well with garlic and olive oil. Next time you buy beets, don’t throw away the leaves.
Romanesco Is a Fractal Delight
Romanesco is a type of cauliflower with a stunning spiral shape. Its flavor is mild and slightly nutty, making it easy to add to many dishes. You can roast, steam, or sauté it like broccoli.
Romanesco is high in vitamin C, fiber, and plant-based compounds that support your immune system. It looks fancy but is surprisingly simple to cook. This beautiful veggie can add visual appeal and nutrition to your meals.
Mustard Greens Pack a Peppery Punch
If you like a little kick, mustard greens are for you. They have a bold, peppery flavor and are packed with vitamins A, C, and K.
They’re excellent in stir-fries, soups, or just sautéed with garlic. Mustard greens help support your liver and reduce inflammation. Their strong flavor mellows out when cooked. Don’t be afraid to try them as a spicy side dish or salad base.
Daikon Radish Is Crisp and Cooling
Daikon is a long white radish used often in Asian cuisine. It’s crunchy, slightly spicy, and great raw or cooked. Daikon can be grated into salads, pickled, or simmered in soups.
It’s full of vitamin C and supports digestion. Its high water content makes it refreshing and hydrating. If you’re bored of regular radishes, daikon offers a whole new experience.
Sunchokes Are a Tasty Surprise
Also known as Jerusalem artichokes, sunchokes look like ginger but taste sweet and nutty. They can be roasted, mashed, or eaten raw in thin slices. Sunchokes are high in inulin, a prebiotic fiber that supports gut health.
They’re rich in iron and potassium too. Their flavor is a cross between artichoke and potato. If you want something different for dinner, sunchokes are a fun twist.
Broccoli Rabe Is Bold and Bitter
Broccoli rabe isn’t actually broccoli, it’s more closely related to turnips. It has a slightly bitter taste that pairs well with garlic and lemon. Often used in Italian cooking, it’s great in pasta, sandwiches, or as a side.
It’s full of vitamin K, calcium, and antioxidants. The bitterness balances rich or fatty foods. Give it a try if you like bold flavors and leafy greens.
Chinese Long Beans Are Longer and Leaner
These beans are thin and can grow up to two feet long. They’re tender and slightly chewy with a sweet, earthy taste. You can stir-fry, grill, or steam them just like green beans. Long beans are rich in fiber, vitamin A, and folate.
They’re often used in Southeast Asian dishes and pair well with garlic and soy sauce. If you love green beans, these will be your new favorite.
Celery Leaves Shouldn’t Go to Waste
Most people use the stalks and toss the leaves, but the leaves have tons of flavor. They taste like a mix of parsley and celery and work great in soups, salads, and as a garnish. They’re full of calcium, magnesium, and vitamin K.
Celery leaves can also boost the flavor of green smoothies. Using them helps cut down food waste and adds nutrition. Next time, save the tops and chop them into your cooking.
Tatsoi Is Smooth and Savory
Tatsoi is a leafy green that’s part of the mustard family. It has spoon-shaped leaves and a mild, slightly nutty flavor. You can eat it raw in salads or lightly wilt it in soups and sautés.
It’s rich in vitamin C, calcium, and beta-carotene. Tatsoi is tender and cooks quickly, making it perfect for busy nights. If you enjoy spinach, you’ll love this smooth and tasty alternative.
Related: 15 Clever Hacks To Reduce That Never-Ending Grocery Bill
Managing grocery expenses can be challenging for many households, especially with rising food costs and fluctuating budgets.
However, with some creativity and resourcefulness, you can implement numerous clever hacks to reduce your never-ending grocery bill without sacrificing the quality or variety of your meals.
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