|photo credits, clockwise from top left: Jon Sullivan, Christian Guthier, ACW,
ACW, ACW, Radim Dudek, Mgmuscatello
Am I the only one with a produce bucket list? Several months ago I made a baking bucket list, but since I’m in the midst of a Whole30, focusing on my produce bucket list is much more appropriate.
One of my New Year’s resolutions is to try cooking with new vegetables, and I’ve been having tons of fun so far. Some of these vegetables are ones I’ve already tried, but that seem under-appreciated or under-represented in cookbooks, restaurants, and the blogosphere. Others, like romanesco, are ones I’d love to try but am having a hard time getting my hands on.
What’s your favorite under-appreciated veggie? Feel free to leave links to recipes you love with these vegetables or others. Also, are there some veggies I didn’t mention that you’re dying to try? I’m always looking to add to my list!
As soon as I tried rutabagas (also known as yellow turnips), I put them into my regular rotation. Rutabagas are by far my favorite mashed potato substitute–even more delicious than the real thing. My boyfriend asks for them all the time.
Check out these awesome rutabaga recipes for bacon-wrapped shrimp over creamy rutabaga (use ghee instead of butter and coconut milk instead of cream for a Whole30 version), mashed rutabaga & squash with roasted garlic (vegan, Whole30 compliant), spicy shrimp and kale with creamy rutabaga, and shepherd’s pie with rutabaga.
|photo by Christian Guthier|
This is one I haven’t tried yet, but it’s next on my list. I always see these at the store under their other name, Jerusalem artichokes. I’ll probably start by making this roasted sunchoke soup with caramelized shallots from A House in the Hills. It looks fabulous and I like to put crispy shallots on all the things. Also, these simple roasted sunchokes from the Kitchn look fabulous (bonus: no peeling required).
|photo from A House in the Hills|
You probably know about shallots, but you may not be giving them the attention they deserve. Try whole caramelized shallots, and you’ll understand what I mean. Omit the sugar for a Whole30 version.
Also, try this pumpkin soup with crispy shallots (vegan, Whole30 compliant). Alicia Silverstone’s recipe for roasted green beans & shallots also looks delicious (vegan, Whole30 compliant).
5. Japanese eggplant
|photo by Mgmuscatello|
I like to use these slender, light purple eggplants instead of the clunky Italian ones. Try my paleo yu hsiang eggplant (vegan, omit peas for Whole30) or add them to any Thai curry. Next time I pick some up, I’m going to try this garlic-roasted Japanese eggplant (vegan, Whole30 compliant).
|photo by Radim Dudek|
I tried this mashed celeriac (vegan, Whole 30 compliant) recently–it was good, but won’t replace rutabaga as my favorite mashed tuber. Next, I’m eager to try these fries which can be made with celery root or parsley root (vegan, Whole 30 compliant) .
This celery root & arugula salad (vegan, Whole 30 compliant) is also calling my name. Also, check out this shepherd’s pie with mashed celeriac!
|photo from Paleo Periodical|
Romanesco is pretty much the most beautiful vegetable I’ve ever seen. What other vegetables have fractal designs? You can use romanesco in any recipe that calls for broccoli or cauliflower, but this salad looks especially perfect (vegan option, Whole30 compliant). I’ve been keeping my eyes peeled for it and buying it every chance I get. I like to leave it whole for a stunning presentation–check out my recipe for roasted romanesco with za’atar yogurt sauce here.
What new veggies have you tried this year? What’s on your produce bucket list?
Want more Whole30 tips & recipes? Come back for a new post (almost) everyday this month, and check out these previous posts:
- Orange Ginger Squash Soup (Whole30 Day 1)
- Creole Hash & Eggs (Whole30 Day 2)
- 5 Essential Paleo Flavor Boosters (Whole30 Day 3)
- Chicken Meatballs with Garlic Kale Marinara (Whole30 Day 4)
- Cooking with Coconut Oil Review + Pork Chops with Apple Compote (Whole30 Day 5)
- Braised Zucchini (Whole30 Day 6)
- 7 Paleo Blogs I Love (Whole30 Day 7)
- Sweet Potato & Kale Gratin (Whole30 Day 8)
- Prepping a Week of Paleo Breakfasts (Whole30 Day 9)
- Orange-Glazed Brussels Sprouts (Whole30 Day 10)
- Pumpkin Soup with Crispy Shallots (Whole30 Day 11)
- What I’m Cooking This Week (Whole30 Day 12)
- Mini Quiches with Duxelles & Baby Broccoli (Whole30 Day 15)
- Fried Okra with Avocado Crema (Whole30 Day 18)
- Moroccan Beef with Apricots & Dates + Simple Cauliflower Mash (Whole30 Day 22)
For even more paleo recipes, check out these Whole30 posts from my archives or my Whole30 Pinterest board. Also, follow me on Instagram to see pics of what I’m eating throughout my Whole30.
Fiona Davidson says
A lovely veggie to try is samphire I’m lucky it grows wild where I live, goes fantastic with salmon or sea food and very good for you. I’m trying Jerusalem artichoke tomorrow and a new veggie per week to ring the changes. I too have a list
I tried rutabagas (also known as yellow turnips), I put them into my regular rotation.
mahmudul hossain says
Awesome! Looks amazing! Keep up the good work.
Great list! Love these ideas, especially the eggplant and the rutabaga. I've used cauliflower as a mashed potato substitute, but I'd like to give rutabaga a try.
Rebecca Winkler says
Thanks, Sarah! I think you'll love the rutabaga. It comes out creamier than mashed cauliflower, and it's such a nice light golden color :). Let me know if you try it!