Seven Unusual Winter Vegetables and Their Health Benefits

Tired of the same old vegetables like string beans, peas, and carrots? It's time to switch things up and try some unique but nutritious vegetable options this season.

This season, you can energize your dinner repertoire, boost your salad routine, and add color and texture to your soups and stews with these ingredients.

Three dietitians revealed their top winter vegetable choices to Planet Chronicle Digital, allowing you to create a more successful vegetable plan.

Be sure to keep an eye out for these delicious food options the next time you visit the grocery store or farmers market.

Rutabaga

Julie Lopez, RD, owner of Virtual Teaching Kitchen, stated that this root vegetable is sweeter than its turnip cousin and has a creamier consistency when cooked.

She stated that rutabagas are more yellow and oblong in shape when in their natural state.

Lopez stated that this vegetable is packed with nutrients such as fiber, vitamin A, vitamin C, and potassium.

It's important to note that when purchasing rutabagas in grocery stores, they are typically coated with wax to prolong their shelf life.

Lopez advised to remove the wax and skin before cooking if you're purchasing those.

"Choose softball-size rutabagas with smooth skin and no cuts or cracks."

Lopez stated that rutabagas can be stored in the fridge or a cool, dark place for months and can be served either mashed or roasted.

Romanesco

Lopez suggested that this vegetable, being both versatile and nutritious, should be cooked in the same manner as broccoli or cauliflower.

She said that although it resembles spiky broccoli and is green, it tastes more like cauliflower, with an earthy flavor.

Romanesco is rich in nutrients such as vitamin C, vitamin K, folic acid, potassium, and fiber.

Lopez advised selecting light and brightly colored heads at the supermarket.

"The stem must remain firm and not wilt," she emphasized.

"To determine freshness, look for heads with perky leaves attached. If leaves are removed, there's a higher chance of the vegetable being older. Heads should feel dense and heavy for their size."

"Romanesco can be stored easily in a plastic zip-top bag in the fridge. Simply chop it into florets, but rinse before using," she advised.

Veggies can be prepared in various ways, including raw, sautéed, roasted, blanched, or pickled, and can add variety to your cooking.

Celeriac root

Celeriac root is a nutritious vegetable that is rich in vitamin K, vitamin C, and fiber.

Lopez recommended selecting grapefruit-sized roots that feel heavy and have minimal knobs or protruding roots.

"Less waste results from a smoother exterior after the thick peel is removed," she stated.

After purchasing celeriac root, it will last two to three weeks in the crisper drawer of the fridge or any cool, dark location, she stated.

To keep the storage space clean, she advised storing it in a paper bag and avoiding any grit from contaminating it.

Prepare sautéed or roasted as a weeknight side dish.

"Celeriac can be used raw or cooked, and has a sweet and nutty flavor with a distinctive celery taste, according to Lopez."

Jerusalem artichoke

A root vegetable that is similar to a sunflower and is also called a Jerusalem artichoke, said Nikki Kuhlmann, RD of Anne Till Nutrition Group in Raleigh, North Carolina.

She observed that it had an irregular, bumpy skin with a light brown to reddish hue.

"When raw, Jerusalem artichokes have a crisp texture and a sweet, nutty flavor that becomes tender when cooked."

Jerusalem artichokes are rich in iron, potassium, and inulin, a prebiotic that can promote a healthy gut, according to Kuhlmann.

To maintain the crispness of Jerusalem artichokes, store them in a cool, dark place or the refrigerator, and consume within a week or two for optimal freshness.

Explore the nutty flavor of Jerusalem artichokes by roasting or sautéing them.

Slicing them thinly and enjoying them raw in salads was suggested by Kuhlmann for a refreshing twist.

Parsnip

Parsnips, which are closely related to carrots, have a tapered shape, cream-colored skin, and a sweet, earthy flavor, according to Kuhlmann.

"When cooked, parsnips have a sweet and nutty taste with a starchy texture that becomes tender."

Parsnips are often overlooked, but they provide a significant amount of vitamin C, vitamin K, and dietary fiber, making them a valuable addition to a balanced diet, she stated.

To preserve the sweetness of parsnips and store them at home, keep them in a plastic bag in the refrigerator.

She advised using them within two weeks for the best taste.

This versatile and affordable veggie is easy to prepare.

Parsnips can be roasted with olive oil and herbs, then added to soups or mashed with potatoes for a tasty side dish, according to Kuhlmann's advice to Planet Chronicle Digital.

Kohlrabi

According to Kuhlmann, kohlrabi belongs to the cabbage family and has a round, bulbous stem with pale green or purple skin and stems.

She observed that kohlrabi has a mild, slightly peppery taste and a crisp, juicy texture, similar to a radish or jicama.

She stated that the vegetable has a distinctive appearance and is high in vitamin C, B-vitamins, and dietary fiber, making it a nutritious option for winter meals.

To prolong the shelf life of kohlrabi, store it in the refrigerator, either wrapped in a damp cloth or in a plastic bag.

Use within two weeks for optimal taste, according to Kuhlmann.

Kohlrabi can be peeled and sliced for a crunchy snack, shredded into slaw or added to stir fries and soups for added texture and flavor.

Kabocha squash

This winter squash contains high levels of antioxidant beta-carotene, in addition to vitamin C and potassium.

An author and health coach in New Jersey and New York, Jessica Cording, MS, RD, stated that fiber is not only beneficial for digestion but also a good source of fiber.

"Its mild sweetness makes it highly adaptable and suitable for various uses, including being savored plainly."

She proposed steaming, roasting, or using it in more intricate dishes such as soups, chili, stews, or curry.

Keep Kabocha squash stored in the refrigerator in airtight containers or zipped bags, just like other squash varieties.

You can also freeze this vegetable for future use.

Another health-focused suggestion, according to Cording, is that kobacha squash can be a tasty, lower-carb alternative to sweet potatoes and is also ideal for use in desserts.

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