5 Surprising Fall Veggies

Learn how to cook with five lesser-known fall veggies.

Food Network Kitchen Eggplant and Kale Parmesan Healthy Eats Food Network

Photo by: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved

Stephen Johnson, 2014, Television Food Network, G.P. All Rights Reserved

Move over, Brussels sprouts: You’re not the only fall veggie that makes for delicious mains and side dishes this time of year. Indeed, there are tons of vegetables out there that simply don’t get as much love as fall favorites like squash, sweet potatoes and Brussels sprouts. Take turnips, which can seem intimidating but are actually a wonderful addition to soups, sauteed vegetables and more. Ready to shake things up? Here’s how to use five out-of-the-box fall veggies. Beware: They just might steal the show!

Surprising Veggie: Curly Kale

How to Try It: Healthy Eggplant and Kale Parmesan (pictured above)

Eggplant Parmesan doesn’t have to be totally unhealthy. In this virtuous update, the eggplant is dipped in a healthy breading comprised of almond flour and egg whites. Adding curly kale to the tomato sauce adds nutrients and a satisfying texture.

Surprising Veggie: Belgian Endive

Belgian endives are beautiful and make a great addition to any salad. Here they’re combined with romaine and radicchio leaves and tossed in a savory vinaigrette consisting of apple cider vinegar, maple syrup, and roasted carrots, parsnips and shallots.



Surprising Veggie: Ginger
How to Try It: Shrimp and Snow Pea Salad

Ginger’s strong flavor and aroma can be intimidating, but when harnessed well, ginger is the perfect complement to many dishes. Try it in a zesty salad dressing that’s tossed with steamed snow peas, shrimp, radishes and scallions.



Food Stylist: Jamie Kimm Prop Stylist: Marina Malchin

Photo by: Antonis Achilleos Prop Stylist: Marina Malchin 917 751 2855

Antonis Achilleos Prop Stylist: Marina Malchin 917 751 2855

Surprising Veggie: Kohlrabi
How to Try It: Cabbage Kohlrabi Slaw

Packed with vitamin C and potassium, kohlrabi is a cruciferous vegetable that has the texture of a radish but the sweetness of jicama. This recipe is a super-easy way to try kohlrabi. Simply cut a kohlrabi bulb into matchsticks and toss with shredded cabbage and a lemon-dill dressing for a crunchy slaw that’s anything but boring.

Glazed Carrots and Turnips

Photo by: Tara Donne ©Food Network

Tara Donne, Food Network

Surprising Veggie: Turnips
How to Try It: Glazed Carrots and Turnips

Turnips are a versatile and delicious root vegetable. In this simple yet tasty recipe, they’re simmered with carrots in a warm, buttery glaze.

Abigail Libers is a freelance writer and editor living in Brooklyn. She is also the creator and editor of notesonfatherhood.tumblr.com.

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