It's Hip To Be A Square

   The drama kids of the produce department. I'm talking about all of the misunderstood and sometimes strange looking vegetables you pass by when you are b-lining it for the jock and cheerleader veg like broccoli, green beans, potatoes, carrots, and celery (so predictable). Sticking to the standard fare you are missing out on some of the planets more flavorful and nutritious foods. For most people its because they don't know how to cook or prepare these delicious oddities. Here are my some of my favorite unappreciated veggies and how I like to enjoy them.

 

 TURNIP

 

 

Turnips can be used  just like a potato mashed, roasted, fried, baked. Make sure to cook for at least 30 minutes. If not cooked long enough turnips will have a bitter after taste. If you're boiling them to make a mash add a potato to the pot it will absorb the bitterness of the turnip. Try a roasted garlic and turnip mash. PERFECTION!

FENNEL

Fennel has a strong licorice/anise flavor especially when eaten raw. It delicious as a way to add crunch in a salad. If the flavor is to pungent raw trying using it in a sautee instead of onion. Roasting it  creates a complex flavor of sweet and savory. It is important to remove the core as it can be tough and unappetizing. The gorgeous fronds can be used like an herb and added to soups, dressings or sauces.  Dynamite with roasted beets and a citrus like orange in a simple green salad.

 

 

SUNCHOKE 

A knobby looking veg with a sweet and nutty taste. Often used with other root vegetables like potatoes and parsnips. But, it can definitely stand on its own when sauteed or pureed. Pairs well with mint, mustard, nut oils, onion, nutmeg, butter, cloves, cinnamon, and roasted meats. 

BRUSSELS SPROUTS

My absolute favorite!! I recommend peeling of the first layer of leaves to ensure a really clean sprout. Number one way to enjoy brussels sprouts is roasted. They develop a sublime caramelization. Steaming brussels and then throwing them in a pan to sautee also produces a tasty result. They take incredibly well to sauces and dressings. Brussels Sprouts are best friends with brown butter, bacon, and apple.

Warning** if your brussels sprouts start to smell you have over cooked them.

 

 I encourage you to pick up a vegetable you have never tried and give it a go the next time you cook. I bet you will be pleasantly surprised with how wonderful they truely are.