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If you’re in a vegetable rut and uninterested in string beans, peas and carrots, it might be a good time to attempt some uncommon however wholesome vegetable picks this season.
They can energize your dinner repertoire, enhance your salad routine, and add shade and texture to your soups and stews this season.
Three registered dieticians shared their secret picks for winter vegetables with Fox News Digital so that you can have a extra bountiful vegetable recreation plan.
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Check out these yummy meals choices — and be on the alert for them subsequent time you’re at the grocery retailer or farmers market.
Rutabaga
Sweeter than its turnip cousin, this root vegetable boasts a creamier consistency when cooked, mentioned New Jersey-based Julie Lopez, RD, proprietor of Virtual Teaching Kitchen.
Try some enjoyable, uncommon and wholesome vegetables this season. Shown from left to proper: Kabocha squash, celeriac root and romanesco. (iStock/Fox News Digital)
“In their raw state, rutabagas are also more yellow in hue and oblong in shape,” she mentioned.
This nifty veggie has diet perks like fiber, vitamin A, vitamin C and potassium, Lopez mentioned.
When procuring for this vegetable, there’s something you ought to know: Rutabagas, when bought in grocery shops, are typically coated with a wax exterior to extend their shelf life.
Rutabaga’s diet perks embrace fiber, vitamin A, vitamin C and potassium. “Choose softball-size rutabagas with smooth skin and no cuts or cracks.” (iStock)
“If you’re buying those, be sure to peel away the wax and skin before cooking,” cautioned Lopez.
“Choose softball-size rutabagas with smooth skin and no cuts or cracks.”
Rutabagas will preserve for months in the fridge or in a cool, darkish place like a basement or storage, mentioned Lopez. They might be served mashed or roasted, Lopez recommended.
Romanesco
Versatile and nutritious, this vegetable ought to be handled the similar approach that broccoli or cauliflower can be cooked, mentioned Lopez.
“While it’s green and looks like a spiky broccoli, it has a more earthy taste like cauliflower,” she mentioned.
Romanesco is filled with vitamins like vitamin C, vitamin Ok, folic acid, potassium and fiber.
Romanesco might seem like a spiky broccoli, however “it has a more earthy taste like cauliflower,” mentioned one nutritionist. The veggie might be served uncooked, sautéed, roasted, blanched or pickled. (Fox News Digital)
At the grocery store, choose heads that are mild and shiny in shade, mentioned Lopez.
“The stem should show no signs of wilting; it should be firm and not floppy,” she continued.
“And look for heads that still have perky leaves attached, as that’s a good sign of freshness. If the leaves have been removed, there’s a greater likelihood that the vegetable is older. Heads should feel dense and heavy for their size.”
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Romanesco is simple to retailer. “Keep unwashed romanesco in a plastic zip-top bag in the fridge; you can chop it into florets, but rinse just prior to using,” she mentioned.
The veggie might be served uncooked, sautéed, roasted, blanched or pickled — and can costume up your recipe routine.
Celeriac root
For a vegetable that might not be in your radar, celeriac root packs a wholesome punch of vitamin Ok, vitamin C and fiber.
Choose grapefruit-size roots that really feel heavy and don’t have too many knobs or roots protruding, mentioned Lopez.
“A smoother exterior means less waste after the thick peel has been cut away,” she mentioned.
“Once peeled, celeriac can be used raw, like a carrot, or cooked like a potato.” (iStock)
Once bought, celeriac root will preserve for two to a few weeks in the crisper drawer of the fridge or any cool, darkish place, she additionally mentioned.
“Store in a paper bag to prevent any grit from dirtying the storage space,” she mentioned.
Prepare sautéed or roasted as a weeknight facet dish.
“Once peeled, celeriac can be used raw, like a carrot, or cooked like a potato,” mentioned Lopez. “Celeriac’s flavor is sweet and nutty with a distinctive celery flavor.”
Jerusalem artichoke
Also often called the sunchoke, the Jerusalem artichoke is a sort of sunflower root vegetable, mentioned Nikki Kuhlmann, RD with Anne Till Nutrition Group in Raleigh, North Carolina.
“It has a lumpy, uneven surface and a light brown to reddish skin,” she famous.
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“Jerusalem artichokes have a sweet and nutty flavor and the texture is crisp when raw and becomes tender when cooked.”
Among the dietary highlights of Jerusalem artichokes: They’re wealthy in iron and potassium, in addition to inulin, a prebiotic, which might foster a wholesome intestine, Kuhlmann mentioned.
Explore the nutty taste of Jerusalem artichokes by roasting or sautéing them, recommended one dietician. (iStock)
Once you purchase these in the grocery retailer, keep the crispness of Jerusalem artichokes by storing them in a cool, darkish place or the fridge, she suggested, and eat inside per week or two for optimum freshness.
Explore the nutty taste of Jerusalem artichokes by roasting or sautéing them.
“For a refreshing twist, slice them thinly and enjoy them raw in salads,” recommended Kuhlmann.
Parsnip
Root vegetables intently associated to carrots, parsnips have a tapered form with a cream-colored pores and skin and a candy, earthy taste, mentioned Kuhlmann.
“Parsnips have a sweet and nutty taste. The texture is starchy and becomes tender when cooked.”
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Often underappreciated, parsnips supply a good dose of vitamin C, vitamin Ok, and dietary fiber, and can contribute to a well-balanced nutritious food plan, she mentioned.
To retailer at dwelling and to protect the sweetness of parsnips, preserve them in the fridge, ideally in a plastic bag.
Parsnip is a flexible and reasonably priced veggie — and might be simple to organize. (iStock)
Aim to make use of them inside two weeks for the greatest taste, she famous.
This versatile and reasonably priced veggie is simple to organize.
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“Roast parsnips with a drizzle of olive oil and your favorite herbs, add them to soups or mash them with potatoes for a flavorful side dish,” Kuhlmann instructed Fox News Digital.
Kohlrabi
Kohlrabi is a member of the cabbage household, that includes a spherical bulbous stem with pale inexperienced or purple pores and skin and stems, mentioned Kuhlmann.
“Kohlrabi has a mild, slightly peppery flavor, and the texture is crisp and juicy, akin to a radish or jicama,” she famous.
The vegetable gives a singular look and is wealthy in vitamin C, B-vitamins, and dietary fiber, making it a nutrient-dense addition to your winter meals, she mentioned.
Kohlrabi is a member of the cabbage household, that includes a spherical bulbous stem with pale inexperienced or purple pores and skin and stems. (iStock)
Extend the shelf lifetime of kohlrabi by storing it in the fridge, both wrapped in a moist material or in a plastic bag.
Use inside two weeks for optimum style, in keeping with Kuhlmann.
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Some concepts to attempt are to peel and slice kohlrabi for a crunchy and refreshing snack, shred it into slaw or incorporate it into stir fries and soups for added texture and taste.
Kabocha squash
This winter squash is wealthy in antioxidant beta-carotene in addition to vitamin C and potassium.
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It’s additionally a good supply of fiber, mentioned Jessica Cording, MS, RD, an writer and well being coach who practices in New Jersey and New York.
Kobacha squash “can be a delicious, lower-carb substitute for sweet potatoes and even works beautifully in desserts.” (iStock)
“Its slightly sweet flavor makes it very versatile, and it can be enjoyed prepared very simply on its own.”
She recommended making an attempt it steamed, roasted or used “in more complex dishes like soups, chili, stews or curry.”
Store Kabocha squash as you would different squash varieties by peeling and maintaining it in the fridge in hermetic containers or zipped baggage.
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You may freeze this vegetable for future use.
Another health-centric thought, mentioned Cording, is that kobacha squash “can be a delicious, lower-carb substitute for sweet potatoes and even works beautifully in desserts.”
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