Bored by regular veggies? Try these unusual palate pleasers
Just like the Kardashians, kale and quinoa are tricky to spell, have become mega-brands and you can’t open up a newspaper or magazine without reading about a variety of such.
If you’re hankering for some other cutting-edge produce to mix things up, try these:
This relative of the cabbage is high in vitamins C and B3 and does the business, fibre-wise.
How to serve: Diced into a coleslaw or cold soup.
They sound like a backing group from the ’60s, but this hybrid of brussels sprouts and kale contains vitamins K and C plus cardiovascular benefits.
How to serve: Sautéed, grilled or baked into chips.
With a sweeter taste than your average red capsicum, the bright red hue signals high levels of calorie-burning capsaicins.
How to serve: Marinated on an antipasto platter.
No it’s not a term a choreographer uses but is instead the root of a plant, containing fibre, protein, calcium, potassium, iron and a range of vitamins.
How to serve: Peel, boil and mash.
Yes it’s a type of broccoli but the whorled, spiraling pattern give what the Romans called “cabbage flower” a rather stylish makeover. It also sports a high vitamin C, A and K count, as well as zinc and omega-3 fatty acids. Not too many growers sell Romanesco as yet but seeds are widely available if you want to plant your own.
How to serve: Steamed with garlic and lemon juice.
This fruit has a peach-apricot taste and brings calcium, potassium and manganese to the table.
How to serve: Whipped into a shake.
Newbies pronounce the “j” while those in the know go with an “h” sound. This root vegie is a mine of minerals such as magnesium, copper and manganese.
How to serve: Peeled, cut into cubes and drizzled with olive oil.