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    Home » Recipes » Healthy Eating Tips

    6 Offbeat Veggies That are Worth a Try

    Published: Nov 17, 2013 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    In my experience, I’ve found that those who like vegetables are particularly fond of the tried-and-true varieties. Broccoli, carrots, peas, potatoes, sweet potatoes, and corn occupy the top rung. “Second string” vegetables include cauliflower, green beans, greens, squashes, and such. If those in your household are open to new vegetable adventures, here are a few veggies that you may not think of buying regularly, but which might add fun and variety to your everyday repertoire.

    Brussels Sprouts

    Okay, so Brussels sprouts aren’t exactly “offbeat,” but they may be one of the vegetables you hated as a child. I list them here, though, because I think they're underused and under appreciated. Cook them just until done, and these tiny cabbages are delightful. When eating overcooked Brussels sprouts, I can see where the prejudice may set in. Serve your perfectly cooked sprouts to your family with an air of excitement—it may be contagious!

    • Maple-Sriacha Roasted Brussels Sprouts with Cranberry Wild Rice
    • Wine-Glazed Brussels Sprouts
    • Tempeh Stew with Brussels Sprouts, Sweet Potatoes, and Shiitakes

    Edamame

    Edamame in a bowl

    Fresh green soybeans have become widely available in the West in the past few years. Resembling baby lima beans—but less mealy and more flavorful—edamame (eda-MA-may) are a popular appetizer in Japanese restaurants. In midsummer, I get fresh edamame from my local farm markets. Cook them in their shells for about 10 minutes, then pop them open and eat them at room temperature—much like green peas. Edamame are quite easy to find in frozen form in natural foods stores, either in or out of the shell.

    • Asian-Flavored Edamame and Tofu Chopped Salad
    • Quinoa with Edamame and Oranges
    • Edamame Salad with Red Bell Pepper

    Jerusalem Artichokes

    Jerusalem artichokes (sunchokes)

    Also marketed as “sunchokes,” these knobby roots have no connection with Jerusalem nor do they bear any resemblance to the more common, leafy artichokes. They are related in some way to the sunflower plant, however. These veggies have a texture that is a cross between a water chestnut and a white potato and a flavor that is pleasant but hard to describe. Jerusalem artichokes can be scrubbed, sliced, and eaten raw alone or in salads, or quickly sautéed in a little olive oil.

    • Jerusalem Artichoke Salad with Greens and Herbs
    • Mixed Greens Salad with Asian Spin

    Jícama

    Jicama Sliced

    Another offbeat root, jicama (pronounced HICK-a-mah) is native to the American Southwest, and until the last decade or so was not easy to find outside that realm. Now you will find jicama in well-stocked supermarkets and produce stores from west to east. Sweet, crunchy, and a bit more watery than other roots, jicama is—like the Jerusalem artichokes—good sliced and eaten raw, used in salads, or sautéed.

    • Jícama Salad with Oranges, and Cilantro
    • Jícama Coleslaw
    • Jícama Salad with Oranges and Watercress

    Leeks

    Leeks on cutting board

    A member of the onion family, leeks resemble oversized scallions. Only the white and lightest green parts are edible. The dark green leaves may be washed well, chopped, and used to flavor homemade vegetable stock, or you can simply discard or compost them. Chop leeks and rinse very well before using. Sautéed leeks are wonderful in soups and paired with potatoes or cabbage. But you can always substitute them for ordinary onions.

    • Simmered Tofu with Leeks and Tomatoes
    • Sautéed Carrots and Leeks
    • Mashed Sweet Potatoes with Leeks and Peas

    Spaghetti Squash

    Spaghetti squash

    Winter squashes are not often great favorites of children (unless pureed into soups or otherwise disguised), but spaghetti squash may be the exception to this rule. Once baked, the flesh comes out in spaghetti-like strands, and children can get great enjoyment from “combing out” those strands with a fork (provided of course, that the squash is cool enough to handle). I like to serve spaghetti squash in its simplest form, sautéed in a little olive oil or Earth Balance, and seasoned with salt and pepper. Some people like to eat their spaghetti squash with marinara sauce as a low-carb substitute for pasta.

    • Cranberry Spaghetti Squash
    • Stewed Spaghetti Squash
    • Spaghetti Squash with Peas and Almonds

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    Reader Interactions

    Comments

    1. Jessica Miller says

      February 18, 2014 at 2:46 pm

      Fennel...especially the bulb....wonderful in so many ways.

    2. Nava says

      February 18, 2014 at 2:47 pm

      How true! Fennel should merit its own write-up on VegKitchen.

    3. cynthia says

      February 18, 2014 at 4:10 pm

      Bok Choy! I use it instead of cucumber in the winter. Also it is wonderful in stir fry.

    4. Susan Ticker says

      February 18, 2014 at 4:28 pm

      Parsnips - easy and delicious in soups, or roasted or sauteed.

    5. Nava says

      February 18, 2014 at 4:54 pm

      Yes, I'd definitely classify parsnips as an under appreciated veggie. Thanks for the addition!

    6. Nava says

      February 18, 2014 at 4:55 pm

      I love bok choy. We don't get nice crispy bok choy here where I live in the winter, and I miss it. I almost look forward to it like I did with asparagus in the spring, before asparagus became more year round. Thanks for weighing in!

    7. BeingL says

      February 18, 2014 at 6:14 pm

      Leeks are amazing! Underutilized in American kitchens.

    8. Shannon erickson says

      February 18, 2014 at 8:28 pm

      Definitely Brussels sprouts. I grew up loving them and jicima as a child so love them now.

    9. Kim says

      February 18, 2014 at 11:54 pm

      Beets. I love beets. And yes parsnips are so underrated!! I love them sliced thin, seasoned as and roasted, then served as "fries."

    10. Joanna says

      February 19, 2014 at 12:25 am

      I actually LOVE Jerusalem Artichokes, I like their slight peppery yet sweet taste and that crunch and that they are super easy to prepare.

    11. Michelle says

      February 19, 2014 at 12:48 pm

      Kohlrabi!!

    12. Donna B says

      February 19, 2014 at 11:19 pm

      I love using leeks instead of onions in soups and other dishes. Onions always seem to strong in flavor for me. Spaghetti squash, boc choy, jicama and beets are on my table. I've even learned to like brussel sprouts but will leave the fennel to others. Cannot get past the licorice smell and taste.

    13. Nava says

      February 20, 2014 at 8:09 am

      Thanks for your input, everyone! There are so many under-used and under-appreciated veggies worth some of our attention.

    14. Rachel says

      February 21, 2014 at 9:53 am

      turnips! (roasted).

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