Vegetables are becoming part of a fashion icon. More and more we hear about recipes rich in proteins from vegetables, these in turn have extraordinarily nutritious and healing qualities.
Being vegetarian or a lover of healthy eating exposes you to knowing all kinds of vegetables that you might never have imagined existed. Many have strange names, while others may know it by another name, but the truth is that each of them provides a large amount of vitamins, so it is convenient to take them into account to incorporate it into your meals and increase your repertoire to the time to ingest micronutrients.
Also known as rutabaga, the colirrabano is a bulb-shaped cruciferous vegetable that has been praised for its cancer-fighting properties. Both the vegetables and their leaves are edible and their flavor is similar to the stem of broccoli.
The kohlrabi is delicious in thin slices on a salad, or steamed or baked.colirarab
Also known as celery root, celeriac is a vegetable root with a knot and twisted aspect. It is edible both raw and cooked, with a vibrant and distinctive flavor.
Due to the comforting quality of celery, it is often the protagonist of soups, stews, stews, purées and other salty dishes. It can also be crushed and added to salads, grated in roasted vegetables and lean meats or simply added to a green juice.
The turnip celery contains very few calories and, because of its high flavor, it is considered the superstar of vegetable roots.celeriac
3.Sweet potato leaves
Sweet potatoes are characterized by their dark green leaves, loaded with vitamin B6, B2 and C. They have a velvety texture and are less bitter and more pleasant than their competitors: kale and Swiss chard. Sweet potato leaves can be found in the market, their taste is delicious both raw and cooked. They can be added to a green smoothie or cooked in a simple stir-fry with a little olive oil, salt and lemon juice.Sweet potato leaves
Romanesco is a hybrid vegetable between a cauliflower and broccoli. It was documented for the first time in Italy, and also known as romanesco broccoli. This vegetable can be found in the market during the autumn months and is especially striking for its geometric appearance, crispy texture and soft flavor.
Romanesco is rich in vitamin C, K and fiber. The best way to eat it is roast.
Although garlic stems are increasingly popular and widely coveted by the culinary community, it is still unconventional and unknown to most.
The stems of the garlic are curly, growing from the bulb of the plant itself. They are harvested at the beginning of the season, usually in late spring to mid-summer, to obtain a better result. A popular way to prepare them is to mix them with spicy pesto, but they can also be used with grilled asparagus or baked with a little sea salt.garlic stems
6.Violet sweet potatoes
Also known as purple sweet potato, it is identified by its rich and pleasant taste. The purple sweet potato lacks texture, hence comes part of its great appeal, and should be used in the same way that common sweet potatoes are used. The violet sweet potatoes are loaded with antioxidants that are known to prevent cardiovascular diseases and are also used against cancer, increasing immunity and decreasing inflammation.
They are available in most grocery stores and supermarkets.
Also known as topinambur or pataca, they are abundant in dietary fiber and have a mild flavor. They stand out for containing a carbohydrate called inulin, which takes time for the human digestive system to digest, which can lead to a flatulence situation.
The tupinambos are ideal to mix them in vegetable soups or purees.Tupinambo
The bulb of the fennel and its leaves can be eaten raw or cooked, but both have very different flavor profiles. The raw fennel has a very strong flavor like anise, but if it is roasted it becomes a mild taste very similar to celery.
The fennel seeds, meanwhile, are very popular in Indian and Italian cuisine.
Fern buds are curly leaves that are harvested as a vegetable. This type of vegetable has a short growing season, with a flavor and texture similar to asparagus. They can be found in the market in the spring season.
Before cooking or eating them, it is advisable to rinse them well and lightly sauté them in lard and garlic.Fern buds
Cassava is an edible root that contains starch. It is a drought tolerant crop and, at the same time, an important food that is gaining more popularity in the United States.
The root of cassava contains a thick white flesh and its skin is waxy containing residual amounts of cyanide, so they must be carefully prepared before consumption. The cassava flour is also becoming a popular choice for gluten – free baking.
Related Wiki Link: https://en.wikipedia.org/wiki/Healthy_diet