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Visual Guide: How to Prep, Cook, and Serve 7 Tricky Vegetables Like a Pro

G John Cole
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If you’re looking to differentiate your typical healthy cooking routine, try using different vegetables to spice things up a bit. There are so many delicious vegetables out there that cooking healthy need never grow boring!
 
Many people shy away from cooking with the more difficult or less common vegetables, but in reality, there are many awesome recipes that require much less effort than you’d think!
 
Check out this awesome infographic that illustrates step-by-step how to prep and cook 7 tricky vegetables like a pro:
 

Courtesy of: Pound Place

 

Now that you know how to cook these delicious veggies, try these delicious and easy recipe ideas:

 

Artichokes

  • Cheesy baked artichokes: Boil your artichokes until tender, then remove the center (the artichoke heart) and fill with feta, cream, thyme, parsley and garlic. Bake with bread crumbs until melted and serve.
  • Grilled artichokes: Steam until, and then brush them with a mixture of garlic, oil, lemon juice, salt, and pepper. Grill until they begin to turn black.
  • Crab-stuffed artichokes: Fill the raw, chopped artichokes with a mixture of crabmeat, breadcrumbs, onion, celery, capers, lemon juice and olive oil. Fry them briefly with lemon and garlic, then bake for 50 minutes.

 

Cassava

Take care, because cassava can be toxic if not prepared properly.

  • Cassava chips and salsa: First boil your cassava until soft. Then slice it into chips and cook however you prefer – deep-fried or wok. Make your own salsa if you’re feeling ambitious!
  • Tapioca pudding with cassava and banana: A sweet dessert alternative that requires you to cook the cassava together with the banana, mushing them with tapioca until it creates a mousse consistency. Enjoy!

 

Sweetcorn

  • Yakitori corn pops: Once trimmed, microwave the whole corn cobs before cutting them into chunks. Brush them with yakitori sauce, then barbecue them until they char and place on a kabob stick.
  • Sweetcorn salsa salad: Boil whole cobs, separate the corn, then mix it with chopped tomatoes, onion, red pepper, avocado, jalapeño pepper, coriander, lime juice, feta, and seasoning.
  • Cheesy bean & sweetcorn cakes: Blend a bowl of mixed beans and chickpeas, and separate the corn from the cob. Add cheddar, jalapeños and a beaten egg, then shape the mixture into patties and fry until fully cooked.

 

Kohlrabi

  • Kohlrabi salad: Slice it up raw, and toss into a salad or coleslaw for a spicy kick.
  • Caramelized kohlrabi soup: Chop kohlrabi into cubes and broil until well-browned. Fry up a base of onion and garlic, then simmer everything together until fully cooked. Puree in a food processor (http://amzn.to/2pRQ1kV) and then season with lemon, chili powder and parmesan.
  • Kohlrabi fritters: Mix shredded kohlrabi with breadcrumbs and egg, then drop a few small mounds onto your skillet and cook until crispy.

 

Beetroot

  • Beetroot, apple & cranberry porridge: Simmer the beets and fruits until you have a compote. Cook the porridge separately, and pour into bowls when finished. Add 1-2 tablespoons of the compote to each bowl. Optional: add crushed hazelnuts and almond milk or yogurt to taste.
  • Beetroot soup with feta and radish: Fry onions and garlic, and add diced beets. Fry everything together for 15 minutes, then add vegetable stock and simmer for 30 minutes. Serve with croutons and feta.

 

Spaghetti Squash

  • Spaghetti squash with cheese: A healthy spin on the classic dish. Bake the squash until soft, scrape out the ‘pasta’ into a bowl, and serve with parmesan and butter.
  • Spaghetti squash lasagna: Prepare the ‘spaghetti’ as above. Meanwhile, fry several handfuls of kale with onion and garlic. Combine this mixture with ricotta, egg, and mozzarella, then layer it with the spaghetti, top with more cheese, and bake until golden brown.

 

Celeriac

  • Celeriac dice: Prepare the celeriac, then chop into small cubes. Fry in a casserole-type pan with lemon thyme and salt. Let it steam gently in its own moisture, and serve when once soft.
  • Smashed celeriac: Dice the celeriac, then fry in casserole pot with thyme and garlic. Add water or stock, cook for 25 minutes, then season and mash. Easy!

 
Hungry yet? Get chopping! These less common and more unique vegetables are delicious, they all pack a high level of nutrients, and are well-worth experimenting with in the kitchen!
Following these easy steps will bring you a whole new world of easy, delicious, and nutritious recipes to add to your healthy cooking arsenal. Bon apetite!
 

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G John Cole

John is a digital nomad and freelance writer. Specializing in leadership, digital media and personal growth, his passions include world cinema and biscuits. A native Englishman, he is always on the move, but can most commonly be spotted in Norway, the UK and the Balkans.

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