7 Vegetables You Rarely Cook (and Why You Should Start)

Most of us rotate the same familiar produce week after week. That leaves a quiet cast of nutrient‑dense vegetables underused and underappreciated. Bringing a few of them into your kitchen can add new textures, gentle sweetness, peppery lift, and satisfying heft to everyday meals. Here are seven vegetables you may rarely cook, and simple ways to make them part of dinner.

Kohlrabi

Kohlrabi looks like a space bulb with leafy stems, but its pale flesh is crisp and mild—somewhere between broccoli stem and apple. Peel the thick skin, then slice, dice, or grate.

• Why cook it: It holds crunch when roasted and turns silky when braised. It’s rich in vitamin C and fiber.
• How to use: Toss wedges with olive oil and roast until browned. Shave raw into slaws with lemon and herbs. Dice into soups where potatoes would go.

Celeriac (Celery Root)

Knobby and homely, celeriac hides a clean, celery‑parsley aroma and a creamy texture when cooked.

• Why cook it: It purées into a lighter, more flavorful swap for part of the mashed potatoes and brings depth to stews.
• How to use: Trim, peel thoroughly, and cube. Simmer and mash with butter and olive oil. Julienne raw for a classic remoulade with mustard and lemon.

Rutabaga

A cross between cabbage and turnip, rutabaga is sweet, earthy, and sturdier than a potato.

• Why cook it: It roasts to caramelized edges and holds shape in long‑cooking dishes. It’s budget‑friendly and keeps well.
• How to use: Cut into chunks and roast with rosemary. Add to beef or bean stews. Grate for rösti‑style pancakes with a dollop of yogurt.

Daikon Radish

Long and snowy white, daikon is milder than small red radishes and adapts to heat without turning mushy.

• Why cook it: Gentle sweetness emerges when simmered, and it absorbs broths beautifully.
• How to use: Add thick coins to soups and braises. Quick‑pickle matchsticks with rice vinegar for a bright side. Stir‑fry with ginger and soy until just tender.

Fennel

The feathery fronds and crunchy bulb bring a light anise note that softens with heat.

• Why cook it: Roasting or braising turns fennel mellow and slightly sweet, adding complexity without overpowering a dish.
• How to use: Roast wedges with chicken thighs and citrus. Sauté slices as a base for tomato sauces. Shave raw into salads with Parmesan and lemon.

Broccoli Rabe (Rapini)

Leafy, slender, and pleasantly bitter, broccoli rabe brings contrast to rich foods.

• Why cook it: A quick blanch and sauté tames bitterness and highlights a deep, green flavor.
• How to use: Blanch in salted water, then sauté with garlic‑infused oil and chili flakes. Toss with pasta and white beans. Serve alongside roasted meats.

Beet Greens

Often discarded, beet tops are tender and earthy, like a cross of Swiss chard and spinach.

• Why cook it: They wilt quickly, reduce food waste, and deliver potassium, vitamin K, and fiber.
• How to use: Sauté with olive oil and lemon. Fold into omelets or frittatas. Add to soups in the last few minutes of cooking.

Cooking beyond the usual carrots and broccoli opens up new flavors without complicated technique. A single new vegetable each week can broaden your palate, add dependable variety to weeknights, and make vegetables the part of dinner you look forward to.

• Buy small to medium bulbs and roots for finer texture and less woodiness.
• Store roots in a cool, dark place or the crisper drawer; keep greens loosely wrapped and use within a few days.
• Start simple: roast, braise, sauté. Salt early and finish with acid—lemon, vinegar, or yogurt—to brighten flavors.

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