7 Unique Seasonal Fall Veggies to Change Up Your Plate
Meet autumn's most underrated vegetables and get best-rated recipes that use them.
Pumpkin and butternut squash are nice, but they're far from the only veggies in season in autumn. Take a wander past your market stand, and you'll find a myriad of greens, root veggies, and more. Some might look a bit odd or unfamiliar, but don't let that scare you. They're packed with flavor and nutrients — the perfect way to change up your fall dinner routine.
Also known as oyster root, salsify may not be much to look at at first, but it packs a flavor punch. Salsify is usually sold whole, and with its skinny shape and dark skin, it can look a bit like a long, dirty stick. But peel it and rinse it in lemon juice, and salsify emerges as a slightly sweet, nutty delight that plays well with your other favorite root veg in soups, stews, or roasts. Try pan-roasting salsify in ghee, pepper, and dill to bring out its magnificent flavor.
A cousin of the carrot, what parsnips lack in sweetness when raw they more than make up for once cooked. Slowly roasted, parsnips take on an almost nutmeggy spiciness. Try glazing parsnips all on their own, or roast parsnips with carrots, herbs, and garlic for even more flavor. As a side to beef stew or puréed into a slightly sweet soup with apples, parsnips are sure to become a new household fave.
3. Turnips and Rutabaga
A member of the mustard family, turnips come in two colors: white turnips and yellow rutabaga. Either way, these tasty vegetables are, unfortunately, often forgotten due to over-reliance on them during World War II (and an aversion afterward, understandably). But the time has come for these tasty root veggies to return to our tables! Slowly caramelized in butter or mashed with potatoes, they make a delicious side dish for your favorite fall proteins. They can also be spiced Indian-style or slivered into low-carb rutabaga noodles for a delicious vegetarian main. And the greens are delicious too! Consider tossing them into this flavorful turnip green soup boasting loads of nutrients and flavor.
Bitter Belgian endive is a delicate fall and winter lettuce boasting a shape perfect for dipping or filling. Serve with other crudités alongside your favorite guacamole or hummus, or stuff the endive leaves with egg salad, tuna salad, or crumbled cheese. Endive can also be tossed into a hearty meal salad, like this brown rice salad with balsamic. While you'll frequently find endive raw, in Belgium and France, it's preferred cooked, as in this endive gratin with ham and cheese.
Also known as broccoli rabe, rapini is a skinnier, more bitter cousin of common broccoli. Serve it sautéed and seasoned with just olive oil, Parmesan cheese, and garlic to get an idea of its unique flavor. Because of its bitterness, rapini is perfect for cutting through hearty pasta sauces. With the rich, fatty flavors of chorizo or sausage, it goes down a real treat.
Kohlrabi is a member of the cabbage family boasting a mild, slightly sweet flavor that's just as delicious raw as cooked. Try it steamed with parsley sauce, sliced into low-carb noodles tossed with bacon and Parmesan, or stuffed into flaky empanadas.
Also known as celery root, celeriac isn't the root of branch celery as we know it, but rather a cousin boasting a similar flavor and doted with a rich nuttiness like so many of its root veggie friends. It plays well with others in this root vegetable gratin, but it's also delicious on its own, as a lower-carb stand-in for plain mashed potatoes, or baked in a cheesy casserole.