Carrots, spinach and peas—oh, please! They’re okay, but how about something new? Why is it that we tend to go for the same veggies, over and over? Well, it seems like a lot of it has to do with marketing. Think about it–a decade ago, rarely did a person even know where to find kale. Now, if you don’t have kale in your crisper, you’re a total square. Let’s look at a few of the most underappreciated vegetables:
You’ve probably heard of them. They look like white carrots and have a distinct, sweet taste. Parsnips have anti-inflammatory, anti-fungal and anti-cancer properties, and are packed with vitamins and minerals, including folate and vitamin C. You can roast, puree or mash these delicious root veggies.
This tasty, slightly sweet root vegetable turns into a beautiful, deep orange color when it’s pureed. It has a great amount of vitamin C and fiber. Rutabagas can also be shaved on top of salads, roasted like potato fries would be, or even mashed. It’s the perfect winter vegetable.
It’s going to be back in style…and for a good reason. It’s delicious roasted, mashed or sliced into steaks. Cauliflower has been shown to have anti-inflammatory, cancer-preventing benefits and is packed with vitamin C and various other nutrients.
Why do we ignore cabbage? It’s loaded with antioxidants and has a significant amount of research that backs up its worth in cancer prevention. You can eat cabbage raw, slice it and grill it, braise it, saute it, and create a stuffing out of it. Delicious! This vegetable provides benefits to lowering cholesterol and digestive health, too.
Last, but not least, but probably less well known is kohlrabi. This is a high fiber, low calorie vegetable that is potassium-rich and filled with vitamin C. It’s delicious raw, with a fresh and fruity taste. And, it becomes fantastically creamy when it’s roasted. Try kohlrabi in a slaw that has a bit of olive oil and some citrus.