Unmasking Spooky Vegetables by Healthy Eats in In Season, October 30, 2010
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In honor of Halloween, we’re featuring 5 ghoulish-looking vegetables that strike fear into the hearts of many. No need to be intimidated by these spooky veggies — here are five flavorful recipes that are scary-good. Plus, buying and storage tips.
This root vegetable resembles a large turnip, and can be eaten raw or cooked. When roasted, this vegetable tastes similar to new potatoes, but has only half the carbs. When selecting your rutabagas choose those that are smooth, firm and heavy for their size.
RECIPE: Roasted Rutabaga (pictured)
Rachel Ray uses chili powder and a basic grill seasoning to add a new kick to an old nemesis — give it a try during broccoli’s peak season! When buying broccoli, look for tightly-closed buds and a deep green or green-purple coloration.
RECIPE: Chili-Garlic Broccoli
Don’t judge a book by its cover! This knobby root vegetable has a somewhat peppery celery flavor (much like parsley) and is wonderful in soups, stews and purees. You can also use this crunchy vegetable raw in salads. Before use, peel away the outer skin and roots, then soak in a little lemon juice and water to prevent any discoloration.
RECIPE: Dana’s Celery Root Salad
Many of us are familiar with Brussels sprouts, but aren’t sure what do with their strong taste. This recipe uses other bold flavors like balsamic vinegar, capers, pine nuts and currants to balance and compliment this dominant veggie. Remember: sprouts will retain a milder flavor for up to three days in the refrigerator.
RECIPE: Guy’s Bumped-Up Brussels Sprouts
This fun alternative to mashed potatoes is delicious and nutritious! Turnips are a great source of vitamin C, and can also be eaten raw, stir fried or baked.
RECIPE: Barefoot Contessa’s Mashed Turnips
TELL US: What veggies scare you?