Healthy Eating Tips/ Healthy Kitchen/ Vegan Recipe Round-Ups

6 Offbeat Veggies Worth a Try

Cider-braised Brussels sprouts

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 that you may not think of buying regularly, but which might add fun and variety to the everyday repertoire.

Brussels sprouts: Okay, so these aren’t exactly “offbeat,” and may actually 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 can be delightful. Once they become overcooked, I can see where the prejudice may set it. Serve them to your family with an air of excitement —it may be contagious!

Edamame in a bowl

Edamame: 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. They are cooked in their shells for about 10 minutes, then popped open and eaten 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.

Jerusalem artichokes (sunchokes)

Jerusalem artichokes: 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. With 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.

Jicama Sliced

Jícama: 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 it 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.

 Leeks on cutting board

Leeks: 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. You can always substitute them for ordinary onions.

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 it 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 it with marinara sauce, truly as a low-carb substitute for pasta.

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  • Reply
    Jessica Miller
    February 18, 2014 at 2:46 pm

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

    • Reply
      February 18, 2014 at 2:47 pm

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

  • Reply
    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.

    • Reply
      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!

  • Reply
    Susan Ticker
    February 18, 2014 at 4:28 pm

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

    • Reply
      February 18, 2014 at 4:54 pm

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

  • Reply
    February 18, 2014 at 6:14 pm

    Leeks are amazing! Underutilized in American kitchens.

  • Reply
    Shannon erickson
    February 18, 2014 at 8:28 pm

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

  • Reply
    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.”

  • Reply
    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.

  • Reply
    February 19, 2014 at 12:48 pm


  • Reply
    Donna B
    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.

  • Reply
    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.

  • Reply
    February 21, 2014 at 9:53 am

    turnips! (roasted).

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