Why You Should Give These Ugly Root Veggies a Chance

Prepare to surprise your palate: These veggies may look more bizarre than appetizing, but they’re actually packed with unique, bold flavor. (Johnér/Offset)

The average American eats 42 pounds of fresh potatoes per year — that’s not including the fried spuds so many of us snack on — all the while ignoring other root veggies vying for our attention. Heck, most of us probably don’t even know how to pronounce “kohlrabi” or “celeriac,” much less prepare them.

But we’ve entered a new era of culinary open-mindedness, praising the produce-aisle picks we once rejected. A few years ago, Americans became obsessed with green beauties like kale and broccoli raab, and now, we may be ready to embrace even the ugly stuff — those knotty, funny-looking veggies no one really knows what to do with.

Restaurant consulting firm Baum and Whiteman predicts that 2015 will be the year of “ugly” root vegetables like kohlrabi, celeriac, and parsnips — in the culinary world, at least. “They replace humble potatoes with lots more inherent flavor,” according to the firm’s annual trend report. “Better yet, consumers have no notion of how to cook them… so they’re becoming cheffy ingredients.”

Our response: Why let the pros have all the fun? “The interest in vegetables has moved beyond thinking of them as a duty,” says Tara Duggan, author of “Root-to-Stalk Cooking: The Art of Using the Whole Vegetable.” “People really want to explore how to cook vegetables — not just to see them as this bland thing you have to force down your throat.”

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Give them a chance, and you’ll find that these odd-looking roots pair beautifully with roasted meats, says Duggan, making them an ideal side dish for the holidays. And beyond livening up your dinner menu, each comes with a unique set of nutritional superpowers.

(Photo by Getty Images)

Kohlrabi

As funky as kohlrabi looks, its flavor may strike a familiar note. “Kohlrabi tastes like a cross between cabbage and broccoli,” says Katie Cavuto, chef and dietitian to the Philadelphia Phillies. You may have to hunt a little to find it — hint: check farmers markets — but the nutritional payoff is worth the leg work: As a member of the cruciferous vegetable family, kohlrabi is rich in fiber, carotenoids (a type of antioxidant), B vitamins, as well as vitamins A, C, and K, she says.

Unlike potatoes, kohlrabi can be eaten raw, making it an ideal way to add a little crunch to a fresh salad. “It reminds me of broccoli stems, so I eat it raw with dip,” says Dawn Jackson Blatner, a registered dietitian and author of “The Flexitarian Diet.”

Be prepared to work a little, though. “It does have a thick skin,” warns Duggan, “so it’s a little challenging to peel. But once you do that, you’ve got this really delicious nutty, crunchy vegetable that you can thinly slice or julienne.” She suggests pairing it with a creamy, dairy-based dressing (for example, one made with yogurt or sour cream).

Another interesting way to prepare it: Simply peel the root, boil it until tender, and then mash and season it. “Kohlrabi doesn’t mash as smoothly as potatoes,” Duggan says. “It’s not going to be quite as creamy. But it has a really interesting flavor.”

And don’t toss the leaves in the trash — they’re actually edible. “You can use them like you would Swiss chard or kale,” says Duggan.

(Photo by Sarah Coghill/Stockfood)

Celeriac

Also called celery root, celeriac — a favorite of the French — is exactly what you’d expect: It’s the root from which the crunchy green stalks grow. “It has that slightly astringent celery flavor, but it’s milder and creamier,” Duggan says. “Celery is crispy and juicy, but the root is starchy.”

And while celery is often said to be little more than water, celeriac is dense with fiber and nutrients, including potassium, magnesium, and vitamin B6, while still being low in calories, says Cavuto. “This root is used in traditional Chinese medicine to reduce blood pressure, due to the phthalides, a phytochemical,” she adds.

Like kohlrabi, celeriac can be eaten raw, but it’s also delicious roasted, sautéed, or mashed. (Celeriac also has to be peeled — and again, it’s a bit of a challenge.) “On its own, [its flavor] might be a little strong,” says Duggan. “But if you combine it with mashed potatoes, it’s really delicious.”

Another option: Peel it, boil it, and puree it for soup — it works well with a simple blend of broth, potatoes, sour cream, salt, and pepper, Duggan says. Or cut celeriac into small cubes, and cook it in a skillet with olive oil and oregano. “I serve it alongside breakfast eggs, like you would a hash,” says Blatner.

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(Photo by Getty Images)

Parsnips

Parnsips might look like albino carrots, but they have a flavor profile all their own. “They have a little more acidity than carrots — they’re not as sweet,” Duggan says. As Cavuto puts it, “They’re slightly sweet with a spicy bite.”

Their nutritional perks are equally attention-worthy: Parsnips are rich in potassium, which helps control blood pressure, and also contain compounds that fight inflammation, as well as fungal infections, says Cavuto. That’s not to mention their high levels of fiber, folate, and vitamin C.

Duggan likes to serve them with carrots, since the two veggies’ colors contrast nicely and they have a similar shape. Try this: Slice up a batch of parsnips and carrots like fries, then toss them with thyme, garlic, and olive oil; roast them at 400 degrees Fahrenheit for 20 to 30 minutes (depending on how thinly you sliced them). They can also be mashed or added to stews, says Cavuto.

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