As much as we love autumn vegetables this time of year, we're not sure we can take any more butternut squash and brussels sprouts (thank you, Thanksgiving overload!). Luckily, there are plenty of fall vegetables to explore, including those that often fall under the radar for their odd or intimidating looks (hello, celeriac!). But, these under-appreciated fall and winter vegetables are just as delicious--true standouts on their own. With their one-of-a-kind flavors, they're versatile and as nutritious as their popular seasonal counterparts (potato, we're looking at you). Here are our four fave underrated fall vegetables and our favorite ways to cook them. We hope it will inspire you to get chopping right now.

Fresh Raw White and Purple Turnips

1. Turnips

Turnips are a white or purple-and-white root vegetable that's high in vitamin C, with green tops that are rich in B vitamins. Choose small baby turnips for their mild, sweet flavor to transform your fall stews and soups. They're also great drizzled with olive oil and roasted in the oven, smashed into mousse-like Potato and Turnip Mash, or transformed into addictive Crispy Turnip 'Fries' for a low-carb alternative to French Fries. Oh, and about those leftover green tops? Cook them up in this recipe for a healthy take on Southern greens.

Hearty, crunchy raw Kohlrabi

2. Kohlrabi

This odd, knobby green veg is a member of the cabbage family and looks a bit like a deep sea creature. But it is also high in fiber and delicious when cooked--hearty and crunchy, like broccoli stems--or eaten raw (it tastes a bit like radish). It is a natural in Kohlrabi Slaw or swapped for half the amount of potato called for in latkes. Sneak it into fritters for the kids: Shred kohlrabi and mix it with an egg and two tablespoons of breadcrumbs. Heat oil in a flat skillet, drop in small rounds, flatten and fry until crispy on both sides.

Behold the nubby beauty that is celery root--also known as celeriac. Peel, dice boil and add to mashed potatoes to add depth of flavor

3. Celeriac

Among the weirdest-looking veggies you're likely to meet at a farmer's market, celeriac, also known as celery root, needs a good peel with a sharp knife to get rid of its outer tough skin. After that, you can relish this bulbous root's mild celery flavor and crispness; add it shredded raw for a crunchy addition to salad. Make a puree by simmering cubed celeriac and milk then blending it with butter, lemon, salt and pepper. Serve the puree as a creamy, indulgent base for pork chops or meatloaf. Or add it to sauteed onions when making french onion soup. French Onion Soup with Celeriac is a comforting, nuanced and very easy way to elevate the traditional soup.

4. Dandelion Greens

Widely available at Asian markets (or perhaps your own backyard), dandelion greens are the kicky, slightly bitter greens attached to the puffy white flower on the weeds you grew up blowing into the wind as a kid. We love them as an easy side dish alternative to sauteed spinach, as in sauteed Dandelion Greens with a Kick (the kick is from red pepper flakes). Packed with iron and calcium, dandelion greens also make a great substitute for kale in green smoothies.

Need more ideas for swapping out new greens? Allrecipes has more than 2,000 recipes for using greens.