Is This Vegetable THAT Uncommon?

[GaryDis]

As long as we're playing "guess the veggie", here's another one that gives cashiers trouble:

 

[NotUrsula]

Cardoons actually are biologically similar to artichokes; same plant family. "Jerusalem artichokes" are a completely unrelated plant. Salsify are actually almost identical to parsnips once you peel them (again, same plant family), but they also taste a whole lot like real artichokes. (Apparently, "tastes like artichokes" is the vegetarian equivalent of "tastes like chicken", LOL.)

The new mystery root is celeriac, I think.

 

[lizabu]

As long as we're playing "guess the veggie", here's another one that gives cashiers trouble:

Celery root. Also known as celeriac. I love it mashed.

 

[WDWBarb]

Parsnip fries...

 

[GaryDis]

Celery root. Also known as celeriac. I love it mashed.

Ten minutes. That was fast.

 

[ronandannette]

And Monsanto moves one step closer to world domination with designer-coloured cauliflower...(the developers say it's NOT genetically modified http://www.dailymail.co.uk/news/art...liflowers-scientists-claim-healthier-you.html )

 

[Dawnlight]

As long as we're playing "guess the veggie", here's another one that gives cashiers trouble:

I put celeriac in my Thanksgiving stuffing every year along with goodies.

 

[gottaluvPluto]

As long as we're playing "guess the veggie", here's another one that gives cashiers trouble:

I love celery root!

 

[Babs Johnson]

From the photos posted, I immediately recognized parsnips and kohlrabi, but I don't think I've ever eaten either one. I'm not sure about anything else.

OK, I've seen the different colored caulifowers too.

 

[RedAngie]

My Sicilian great-grandmother use to make cardoons all the time. She would dip them in eggs, then breadcrumbs, and fry them. They taste like artichokes to me. I have not had them in many, many years.

Thanks. I was never sure exactly what people did with them, and never bothered to look it up. I only see them around Christmas.

The purple, orange, and green caulifowers look cute. I'm tempted to try them, genetically modified or not.

 

[SettinSail]

Has anyone mentioned fennel? When I lived in Germany, all the Germans had fennel and leeks in their carts. I was familiar with leeks but rarely used them....had never seen a fennel before although my American friends knew what they were.

 

[MataHari22]

Has anyone mentioned fennel? When I lived in Germany, all the Germans had fennel and leeks in their carts. I was familiar with leeks but rarely used them....had never seen a fennel before although my American friends knew what they were.

We ate fennel all the time, too. I think maybe it's an Italian thing to end a big meal with some raw fennel. Every holiday my great-gram would do that. The only way I remember eating it cooked growing up, was in the dish she would make for St. Joseph's Day, Pasta con le Sarde.

As I got older, I would toss it in when making roasted veggies with pork roast or chicken. I like to add it to soups, too.

However, I cannot stand black licorice or anise, or Anisette. Blech.

 

[powellrj]

I know nobody has asked for recipes, but I have 2 suggestions for turnips. One is chop it up like cabbage and use it in cole slaw instead of cabbage. It gives it a hot, spicy taste and is really different, but good. I also love them cooked until soft in a sugar sauce, they are like eating candy!

 

[RedAngie]

Has anyone mentioned fennel? When I lived in Germany, all the Germans had fennel and leeks in their carts. I was familiar with leeks but rarely used them....had never seen a fennel before although my American friends knew what they were.

I was thinking of posting a photo of fennel, but I thought too many people would recognize it quickly.

We ate fennel all the time, too. I think maybe it's an Italian thing to end a big meal with some raw fennel. Every holiday my great-gram would do that. The only way I remember eating it cooked growing up, was in the dish she would make for St. Joseph's Day, Pasta con le Sarde.

As I got older, I would toss it in when making roasted veggies with pork roast or chicken. I like to add it to soups, too.

However, I cannot stand black licorice or anise, or Anisette. Blech.

St. Joseph's Day, March 19, was big in Polish neighborhoods too. But I don't think fennel was associated with it.

I occasionally roast fennel with other vegetables in a mustard sauce. It's in one of my Barefoot Contessa cookbooks.

 

[bcwife76]

Parsnip. My mom is british and we these a lot growing up.

 

[Dis703]

Parsnips. I never had them as a kid. I think I may have seen them on a menu here or there in restaurants over the years but never tried them until I joined a CSA 5+ years ago. Now because of that my kids eat them pretty regularly.

I usually just roast them with other root vegetables. My oldest doesn't care for them with just oil, salt, and pepper but if I throw garlic, onions and herbs in there he will eat them. I've also put them in beef stew.

 

[Dis703]

This is fun...can I try?

Kohlrabi. We get those in our CSA box a lot.

 

[Dis703]

Okay, now I want to post a few of the more unusual veggies we've had.

Here's one.

 

[Dis703]

And not technically a veggie, but an unusual produce item.

 

[MataHari22]

And not technically a veggie, but an unusual produce item.

View attachment 144026

Looks like Chinese chives.