Vegetables now have an important moment, and fuzzy vegetables are even more so. We are in an era when it is fashionable and fashionable to go to your weekend farmer's market and subscribe for local community support agriculture (CSA) shares. Whether you're a vegetarian, a supplicant, a vegetarian, or just a vegetable lover, you'll want to separate the 10 vegetables. On a more intimate level, learn about the following vegetables - their taste, why they are good for you, where to find them and how to prepare them.
Credit: Sherrie Castellano / livestrong.com correlation: 13 surprising source of vegetarian protein Advertisements celery, commonly known as celery root, is a multi node, multi node rhizome vegetables. Whether raw or cooked, it is edible and has a distinctive celery flavor. Because of its comfortable quality, celery is often found in soups, stews, casseroles, mashed potatoes and other dishes. For a fresh, raw root vegetable, try chopping it, adding it to a mixed salad, grinding it to grilled vegetables and lean meat, or adding it to your favorite green juice. Celery is a super vegetable with low calorie and good flavor. correlation: 12 kinds of food, with amazing health benefits when sweet potatoes get a lot of love, their green is almost ignored. But these dark green beauties are rich in vitamin B-6, vitamin C and riboflavin. They have a velvety soft texture and are far more bitter and pleasant than their competitors, kale and Swiss beet. Sweet potato leaves can be found in your local farmer's market, in your CSA share, or just ask local farmers to save some for you. They are delicious raw or cooked. Try adding them to your green smoothie, stir fry or fry them until they're barely wilting, then season with a little olive oil, sea salt and lemon juice. Credit: Sherrie Castellano / livestrong.com correlation: roasted romanesco salad recipe Advertisements Credit: Shirley Castellano / livestrong.com Credit: Sherrie Castellano / livestrong.com correlation: cream of broccoli and fennel soup credit card: Deirdre malfato Credit: Sherrie Castellano / Livestrong. Com Credit: Advertisements 1. Kohlrabi is sometimes called German radish or turnip cabbage. Kohlrabi is a kind of bulbous cruciferous vegetable, which is praised for its anti-cancer characteristics. This vegetable and its leaves are edible and taste similar to the stem of broccoli. Kohlrabi is a delicious thin slice, mixed with salad, steamed, mashed or wedge baked low carbohydrate potato substitute.
2. Celery
Sweet Potato green
4. Romanesco is a magical lover between broccoli and broccoli. This vegetable was first recorded in Italy, also known as broccoli or broccoli, and can be found in the local farmers' market in autumn. This kind of vegetable is eye-catching in appearance, has the peak value of fractal and turquoise, and is crisp and mild in taste. Romanesco is rich in vitamin C, vitamin K and fiber. The best way to eat romanesco is to bake it.
5. Although garlic moss is more and more popular and coveted by diners and chefs, this vegetable, which is less than traditional vegetables, is unknown to most people. Garlic bolt (usually referred to as garlic bolt) is a curly, stem like stem grown from the bulb of garlic plant. At the beginning of the growing season, usually from the end of spring to the middle of summer, plant landscapes are collected to guide more energy to develop the strong flavor of bulbs. One popular way to make a landscape is to mix it with spicy garlic sauce, but it's also great when they're treated like asparagus and grilled or baked with a little sea salt.
6. Purple sweet potato, also known as Stokes purple, belongs to the family of morning glory. It has a rich, deep flavor and can sometimes be slightly denser and drier than its orange line. Purple sweet potatoes lack texture, but they benefit from their striking appearance. Purple sweet potatoes should be used in the same way as orange sweet potatoes. And they start selling regularly at most traditional grocery stores. Purple sweet potato is rich in antioxidants, which can prevent cardiovascular disease, fight cancer, enhance immunity and reduce inflammation.
7. These rich tubers are rich in dietary fiber, with a mild taste and artichoke flavor. It is worth noting that this vegetable is made of a carbohydrate called inulin, which is difficult to digest in the human digestive system. If ingested too much, it will cause flatulence. Sunchoke is a good soup or added to vegetable puree.
8. Fennel may be the least impressive vegetable on the list, but it's usually cooked in a terrifying way. Fennel bulbs and their leaves can be eaten raw or cooked, but both have a very unique flavor. Raw anise has a strong taste of star anise, while roasted anise magically transforms into a mellow, celery like atmosphere in the oven. Anise is also harvested for its seeds, which are widely used in Cuixin in India and Italy. E.
9. Pteridopteris, also known as pteridopteris or Impatiens, is the curly leaves of a young fern, harvested as a vegetable. The head of violin with short growing season is similar to asparagus in taste and texture. You can find these rare foods in the local farmer's market in spring. To achieve the perfect effect, please wash the violin head, then stir fry it gently with butter and garlic.
10. Cassava is an edible starch root, also known as Yuka or Yuka. It is a drought resistant crop and a major food crop in developing countries. It has become more and more popular in the United States recently. Cassava roots have white pulp and thick, brown, waxy skin. The root itself contains residual cyanide, which must be prepared carefully before eating. Cassava flour is also becoming a popular Gluten Free Baking option.
What do you think? You heard that beforeHave you ever had these vegetables? If so, which one? Do you have anything you want to try? Please let us know what you think in the comments below.
Comments