I want to introduce NEW and INTERESTING veggies to my diet but I don't know how to use many of them.

Question

There are lots of new veggies in my grocery like fennel or dill weed or chard, leeks, bok choy, etc.....

But, I don't know how to use them in a delicious way. Any recipes?!?! Thanks! :)

Answer 1

Okay, dill weed is an herb, you just it chopped up with some other veggies to give it flavor.  

You really need to browse the net and look for some recipes that appeal to and have ingredients that are familiar so you can get used to the new tastes of the unfamiliar vegetables.

To get you started here is my favorite Leek recipe

Cauliflower-Leek Kugel with Almond Herb Crust

8 Cups cauliflower florets

6T olive oil, divided

4 cups coarsely chopped leeks (white and pale green parts form 3 large)

6 T unsalted matzo meal

3 large eggs

1/2 cup chopped fresh parsley, divided

1/2 cup chopped fresh dill, divided

1 1/2 t salt

1/2 t coarsely ground black pepper

Cook cauliflower in large pot of boiling salted water until tender, about 10 minutes.  Drain; transfer to large bowl and mash coarsely with potato masher.

Heat 3 T oil in heavy large skillet over med hi heat.  Add leeks  and sauté until tender and just beginning to color, about 5 minutes.

Add leek mixture to cauliflower. Mix in matzo meal.  Beat eggs, 1 T parsley, 1T dill , salt, and pepper in small bowl to blend; stir into cauliflower mixture.

Brush 11X7 baking dish with T oil.  Spread cauliflower mixture evenly in prepared dish.  Mix almonds, remaining 7 T parsley, 7 T dill and 2 T oil in medium bowl to blend.  Sprinkle evenly over kugel.  (Can be made 8 hours ahead.  Cover and chill

Preheat oven to 350˚F Bake kugel uncovered until set in center and beginning to brown on top, about 35 minutes.  Let stand 10 minutes.

Answer 2

Dillweed is one of my favorite herbs, and I use it in salmon, coleslaw, pasta salads, and on chicken......

The easiest way to try new veggies is to lightly steam them, and serve them with butter and salt.  That way you'll get the full flavor of the veggies.  Baby bok choy is great that way.  I try to get a new veggie each week to try too:)  Try some bags of fresh greens too (collard, dandelion, mustard);  Make some bacon (take out) and saute the greens in the drippings & add the crumbled up bacon later - or make the other greens as you'd make spinach ...   Try peeled & cut up jicama as a veggie with dips  

Answer 3

Bok Choy is good - rinse and cut into chunks (like you would celery) and add to any stir fry.

Fennel tastes like blk licorice, so you may not like it. It's usually not served by itself. It's very different. Check food network's website. I haven't used it in a long time.

Leeks are great in potato soup - oniony flavor.

Chard - YUM! I grew up on this stuff! Cut it up so it fits in a pot (trim the ends of the stalks) and steam like you would fresh spinach - till wilted. It is so healthy and good tasting too! WOW! I serve mine with a little butter and salt.

Also try:

Avocados

Artichokes (look on a website below to get directions for preparing and steaming) - which can be served with lemon & olive oil or melted butter

Zuchini & yellow squash - steam and serve with butter and parmesan

Yukon Gold Potatoes for mashed - fantastic!

Eggplant - wonderful for roasting and for sandwiches

Answer 4

This recipe for Leeks is very good.site below. I like it a lot in the winter.

Answer 5

Here are 3 recipes that are awesome and use some "different" veggies.

braised endive

1/3 cup water

2 tablespoons unsalted butter

1 teaspoon sugar

3/4 teaspoon salt

3 medium Belgian endives (1 lb total), each cut lengthwise into 6 wedges

Bring water, butter, sugar, 1/4 teaspoon salt, and a pinch of pepper to a simmer in a 10-inch heavy skillet. Add endive in 1 layer, then braise, covered, turning wedges over once, 10 minutes.

Remove lid and increase heat to moderately high, then cook, turning over occasionally, until all of liquid is evaporated and endive is very tender and well caramelized, 6 to 8 minutes.

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sauteed swiss chard with onions

1 1/2 pound green Swiss chard (about 1 large bunches)

1 tablespoons olive oil

1 tablespoons unsalted butter

1 medium onions, halved lengthwise and thinly sliced

1 garlic cloves, finely chopped

Preparation

Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.

Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.

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honey-glazed roasted carrots and parsnips (carrots you know, but parsnips might be a new one to you).

2 lbs carrots (1 to 1 1/2 inches in diameter), peeled, halved lengthwise

2 lbs parsnips (1 to 1 1/2 inches in diameter), peeled, halved lengthwise

6 tablespoons olive oil

1 1/2 tablespoons butter

1 1/2 tablespoons honey

1 teaspoon balsamic vinegar



Position 1 rack in center and 1 rack in bottom third of oven and preheat to 400°F. Line 2 rimmed baking sheets with foil. Divide carrots and parsnips between prepared sheets. Sprinkle generously with salt and pepper, then drizzle 3 tablespoons oil over vegetables on each sheet; toss to coat.

Roast 10 minutes; stir. Roast 10 minutes longer, stir, and reverse sheets. Continue roasting until are tender slightly charred, about 15 minutes longer. (Can be prepared 2 hours ahead. Tent with foil and let stand at room temperature. Rewarm uncovered in 350°F oven 10 minutes.)

Melt butter in heavy small saucepan over medium heat. Stir in honey and vinegar. Drizzle honey glaze over vegetables and serve.

Answer 6

you could make a stirfry. take a big pan and put olive oil and then just mix everything together.