11 Vegetables You Rarely Cook but Should (Foolproof Methods)
Most home cooks rotate the same vegetables every week, leaving plenty of fresh options unexplored. Trying lesser-known produce not only brings new flavours but also improves your culinary confidence. Many of these vegetables are surprisingly easy to prepare once you know the right methods. From crisp kohlrabi and aromatic fennel to nutty sunchokes and tender water spinach, these choices refresh your meals and help reduce kitchen boredom. Here are eleven underrated vegetables that deserve a spot on your menu, each with a foolproof way to cook them.
1. Kohlrabi
Kohlrabi is a round, pale green or purple vegetable that looks like a space-age turnip. It belongs to the cabbage family and has a mild, sweet flavour similar to broccoli stems. Peel away the tough outer layer, then slice it thin and roast or saute until golden. Its crunchy texture also makes it great raw in slaws with lemon and olive oil. Kohlrabi is rich in fibre, vitamin C, and potassium, adding a refreshing crunch that brightens salads and vegetable sides beautifully.
2. Fennel Bulb
Fennel is known for its subtle licorice aroma and delicate, feathery fronds. The crisp bulb can be shaved into salads for brightness or roasted until caramelised for sweetness. To cook, slice the bulb into wedges, drizzle with olive oil, sprinkle salt and roast at medium heat until edges brown. The flavour mellows as it cooks, pairing well with citrus, seafood, or chicken. Fennel’s versatility makes it ideal for both raw and cooked dishes, offering texture and fragrance that elevate any simple meal.
3. Romanesco
Romanesco is a stunning green vegetable shaped like a fractal spiral. It’s part of the broccoli family and combines the nutty flavour of cauliflower with a hint of sweetness. Separate the florets, drizzle olive oil, and roast or steam until just tender. Avoid overcooking to preserve its delicate crunch and bright colour. Romanesco is high in vitamin C and fibre and brings an artistic look to your table. Its mild nuttiness works perfectly in pasta, grain bowls, or alongside grilled meats.
4. Celeriac (Celery Root)
Celeriac looks rough and gnarled, but its earthy, nutty interior reveals a hidden gem. Peel it thickly to remove the tough skin, cube the flesh, and roast until tender and caramelised. It can also be mashed like potatoes for a lighter, aromatic side dish. Its subtle celery taste adds freshness, while the texture becomes creamy once cooked. Celeriac pairs well with thyme, garlic, and butter. This root is high in fibre and low in calories, making it both comforting and nutritious.
5. Sunchokes (Jerusalem Artichokes)
Sunchokes, also known as Jerusalem artichokes, resemble knobbly ginger roots but have a sweet, nutty taste similar to artichokes. Scrub them clean, slice thin, and roast with olive oil until crisp at the edges. They can also be boiled and pureed for a creamy soup. Sunchokes have a pleasantly chewy bite and pair well with rosemary or thyme. Their nutty undertones add depth to simple dishes, and they are an excellent source of iron, potassium, and prebiotic fibre that supports gut health.
6. Fiddlehead Ferns
Fiddlehead ferns are young fern shoots curled into tight spirals with a fresh, earthy flavour. They must be cooked before eating. Rinse thoroughly, blanch in boiling water for a few minutes, then sauté in butter or olive oil with garlic and lemon. The result is tender yet crisp greens that taste like a cross between asparagus and spinach. Fiddleheads are rich in antioxidants and seasonal appeal, turning any plate into something gourmet without extra effort.
7. Rutabaga
Rutabaga is a sweet, golden-fleshed root that often goes unnoticed beside potatoes or carrots. It roasts beautifully, developing a slightly caramel flavour. Peel the skin, cut into cubes, toss with oil, and roast until golden. It can also be mashed or added to stews for a hearty texture. Rutabagas contain vitamin C, potassium, and fibre, and their mild sweetness balances savoury dishes. They’re ideal for replacing potatoes when you want a lighter but equally comforting side.
8. Broccolini
Broccolini looks like a leaner version of broccoli with longer stems and smaller florets. Its tender stalks cook faster, making it perfect for quick meals. Simply sauté with garlic and olive oil or roast until the tips crisp slightly. The flavour is mild, slightly peppery, and less bitter than broccoli. Broccolini pairs well with soy sauce, lemon zest, or chilli flakes. It’s rich in vitamins A and C, making it a healthy, colourful addition to pasta, grain bowls, and stir-fries.
9. Artichokes
Globe artichokes might seem intimidating, but they’re easier to handle than they appear. Trim the tips, remove small outer leaves, steam or boil until tender, then serve with lemon butter or vinaigrette. The heart is tender and mildly nutty, perfect as a standalone appetiser or in salads. Artichokes contain antioxidants and fibre, making them both flavourful and nourishing. Once you try cooking them at home, their delicate taste and presentation easily justify the minimal prep required.
10. Water Spinach (Kangkong)
Water spinach, or kangkong, is a leafy green popular in Southeast Asia. It has long hollow stems and tender leaves that cook quickly. To prepare, stir-fry with garlic and chilli over high heat for a minute or two until just wilted. The result is a bright, slightly crunchy vegetable full of clean, earthy flavour. Water spinach pairs beautifully with soy sauce, lime, and sesame oil. It’s rich in iron, calcium, and antioxidants, making it both nutritious and quick to cook.
11. Napa Cabbage
Napa cabbage has a mild, sweet taste and soft texture, making it far gentler than standard cabbage. It cooks quickly and absorbs flavours beautifully. Slice thin for salads or stir-fry lightly with garlic, soy, and ginger. When roasted, it becomes slightly caramelised and tender. Napa cabbage is rich in folate and vitamin K and adds subtle sweetness to soups and dumpling fillings. It’s perfect for refreshing Asian-inspired dishes and light, satisfying sides at any meal.
