Vegetables I like but never, ever even consider buying and making

[Mosca]

Just ruminating. I’m trying to think of things that can be prepared simply and beautifully, but also that I haven’t done over and over. I’m tired of roasting butternut squash.

Turnips, parsnips, rutabagas, kohlrabi. All of those are readily available in our local stores, and all are really good! Artichokes are really good, too, but they’re such a pain in the ass (and expensive to boot) that I don’t mind passing them by. I skip the broccoli/cauliflower variants (broccolini, romanesco, etc) just because the difference in taste isn’t worth the difference in cost.

Romanesco:



Any ideas?

[Donw]

Honestly I have no idea what that photo is of but I hope it is contained in a high security bio hazard lab. However on a more down to earth level parsnips are delightful.

[Mosca]

That’s romanesco. It’s like cauliflower, but harder to cut florets. You cut it into wedges like it was an orange, and roast, fry, steam, microwave, whatever.

[Donw]

Tom, thank you for adding the label to identify it. I was about to call Fort Detrick and make a report.

[SheilaAnn]

Donw it’s a stunt double for old Star Trek episodes…… *snort*

Agree…. Not something I seek out.

[fzxdoc]

People often toss many of those veggies you listed in oil and roast in the oven with garlic, onion, spices and other veggies with a protein in a traybake.

I like to dip raw turnips into hummus for a yummy snack.

That beautiful Romanesco Broccoi that you posted would be fun to smoke like a cauliflower . It would make a nice presentation.

You didn't mention jicama, but it makes a nice slaw .

Kathryn

[ecowper]

I add jicama into salads and slaws in the summer

[Henrik]

I’m with fzxdoc here, just throw the whole Romanesco into the smoker. I usually cook it around 350-400 deg F for an hour in the offset, then serve it with a cool Greek yoghurt dip on the side (real fat Greek yoghurt and a drizzle of honey). Double dip encouraged.

[fzxdoc]

Farm to table restaurants are big on parsnip puree in the Fall. Smears of it adorn plates, hide in a dollop under steaks (😱), etc. My husband likes parsnips added to his homemade chicken noodle soup.

I'd give that romanesco broccoli (broc-flower?) an Indian-spice ride in a roasting tray , substituting the cauliflower in Aarti Sequeria's recipe for Roasted Smoky Cauliflower, which is delicious.

Kathryn

[klflowers]

Thanks for the link, Kathryn. Looks pretty good, I will be trying this in the near future

[Draznnl]

Yes to parsnip in chicken soup. My grandmother always used it in hers. Having grown up with it, the soup just doesn't taste right without it.

[JCBBQ]

Kathryn see the cauliflower recipe below. Based on this post, I think you’ll like it.

[Michael_in_TX]

At my HEB there is a produce aisle that I consider to be the "exotic" section. It's about half squash-type things, many from Mexico, and the other half is....stuff that I have no idea what that is (is that a cactus? I am supposed to eat that? And that other thing....how can something that big be that purple?).

The things are labeled, of course, but I never remember then when I get home. I need to take a photo and then look up some recipes for these things.

[barelfly]

Roasting works well, or purées. That’s what most of the cooks do on Chopped with those root style veggies you mention (puree that is).

That romanesco looks interesting. I don’t know if I’ve seen that at my grocery store, will have to check it out and perhaps give it a try. fzxdoc - is romanesco a cross between broccoli and cauliflower that you know?

do you make beets? Involves roasting but done up as a salad with goat cheese, balsamic vinaigrette and pecans is really good.

[fzxdoc]

I have read that romanesco is more like a cousin to broccoli and cauliflower, cooking more like a cauliflower but much more quickly and tasting nuttier and milder. It is from the same family as broccoli and cauliflower, and has been bred into its more unusual shape and slightly different flavor,

K.

[SheilaAnn]

As mentioned before, I like sunchokes, but never buy them. The only way I eat artichokes is sitting on a lovely patio and the server brings them to me (grilled with a garlicky aioli, thank you very much).

[ecowper]

Parsnips are critical in Hungarian soups, so I buy them frequently. Turnips, on the other hand, not so much. Most of those odd looking squash things get a pass cause all I remember is my mom cooking squash until it was sad and mushy and that just ain’t happening in my kitchen :-)

[ecowper]

SheilaAnn about once a summer I do some grilled squash about like you describe.

[Mosca]

Chayote. Delicious.

[fzxdoc]

Your memories are the main reason why I steer away from cooked squash with the exception of spaghetti squash which still has some texture after cooking. I use them differently, like making zoodles from zucchini and serving with meat marinara sauce. I swear I don't miss the pasta in this prep.

K.

[DavidNorcross]

We still have some parsnips in the ground. Hoping to overwinter.

[TomfromtheSoo]

Rutabaga, Rutabaga, Rutabaga!!!

I understand it doesn't go with everything but I really like it.

[Bkhuna]

Call any vegetable and the chances are good that a vegetable will respond to you.

[Mosca]

Call it by name.

[JCBBQ]

Mosca here’re a couple recipes that I’ve been making lately that are different and absolutely delicious.





That curry cauliflower is great on its own and also fantastic added to couscous and chickpeas. You’ll probably find lots of ways to incorporate it in your food. I don’t remember if you have a wok but that makes simple work of the cabbage dish…which is absolutely delicious.

[Mosca]

I like the look of both, thank you!

[fzxdoc]

Great recipes! Thanks a bunch!

K.

[Henrik]

I can vouch for the curry, have done that a few times, it’s awesome. In fact I thought I invented that combo, guess someone else beat me to it :-)

[Mosca]

Regarding squashes in general,

I’ve settled on cooking summer squashes (zucchini, pattypan, yellow, etc) on the flat top, using olive oil, with mushrooms, peppers, onion, and garlic, and some oregano. If you don’t want them mushy, this way you don’t cook them mushy.

Winter squashes (acorn, butternut, and spaghetti squashes most commonly)… acorn and butternut taste almost the same, and butternut is easier to deal with and meatier for the same price per pound, so no more acorn squash. I take butternut squash, peel it, clean it, and cube it, then coat with olive oil and melted butter, put it on a sheet pan, dust with SPG and fines herbes (or herbes de Provence), and roast in a 400° oven, browning under the broiler for a minute or two at the end. Parmesan cheese doesn’t hurt this, for a finishing touch. It doesn’t hurt the summer squash, either, for that matter.

I don’t care for spaghetti squash. Too much work for very little payoff, of something that I find just too bland. MJ feels the same. Last time I made it, about a month ago, it was “Oh yeah, didn’t we try this years ago and not like it then, too? Let’s remember next time we’re thinking of it.”

[JCBBQ]

Recently started cooking Kambocha squash. The peel is waaay easier to remove than butternut squash. Similar taste.

[SheilaAnn]

I think kambocha squash is the kind when you get veggie tempura?

[Murdy]

Parsnips, Rutabaga, and Turnips are great in a pot roast. My grandmother used to make creamed Kohl Rabi, but I don't have her recipe (didn't love it myself actually). You can mix rooted vegetables into mashed potatoes (including celery root).

[jfmorris]

I'm not big on some of those exotic veggies either, and while I had never had or seen an artichoke until I met my wife, cooking those is easy, and something I do a lot, either indoors or out. I steam, then slice in half, scoop out the fuzzy choke with a teaspoon, season and grill for more flavor, or serve straight up with a dipping sauce.

I agree on the spaghetti squash being overrated. My wife got on a kick with those, and would bake one for herself to use as a pasta replacement, while I ate the real spaghetti noodles. I don't think she has done that in a while though. She was dumping a meat sauce on it, so I am sure that helped it not be bland!

[Johnny Booth]

Did I miss beets? Love them in slices (boiled), chunks(roasted), diced (Sautéed)
We found some golden beets, they were wonderful and sweeter than the traditional ones. Have not smoked them yet, it I bet they would be delicious.

Thanks jfmorris - I forgot pickled beets. 😁

[SheilaAnn]

I had dinner once at this fancy place. I’m not sure of all the prep, but I think chef sous vide, then smoked the beet. Then seared like a steak. It had the texture of a filet mignon. It was magical!

[jfmorris]

Those nasty purple pickled beets my mother and grandmother put on my plate when I was a kid ruined beets for me. In my book, they are only good as a source of sugar, second to sugar cane....

[JCBBQ]

SheilaAnn woah. That sounds great!