If you're going the vegetarian route and tired of beans, peas and carrots, this season might be a good time to try some unusual but healthy vegetable options.
They can liven up your dinner repertoire, bolster your salad routine, and add color and texture to this season's soups and stews.
Three registered dietitians share their secret winter vegetable picks with Fox News Digital so you can plan a hearty veggie game.
Check out these delicious food deals and keep your eyes peeled the next time you're at the grocery store or farmers market.
Rutbagh
Sweeter than its turnip cousin, this root has a creamier texture when cooked, says Julie Lopez, RD, owner of Virtual Teaching Kitchen in New Jersey.
"Even in their raw state, turnips are yellow and large in size," he explained.
López says this refined vegetable has nutritional benefits such as fiber, vitamin A, vitamin C and potassium.
When purchasing this vegetable, you should know one thing: Turnips, when sold in grocery stores, are usually covered in wax to prolong their shelf life.
“If you buy them, be sure to remove the wax and skin before cooking them,” warns López.
"Choose baseball-sized rutabagas with smooth skin, no cuts or cracks."
Rutabagas will keep for several months in the refrigerator or in a cool, dark place, such as a basement or garage, Lopez said. López suggests that they can be served mashed or fried.
the novel
Versatile and nutritious, this vegetable should be used the same way you cook broccoli or cauliflower, says López.
“Even though it's green and looks like a piece of broccoli, it has an earthier flavor, like cauliflower,” he said.
Romanesco is rich in nutrients such as vitamin C, vitamin K, folic acid, potassium and fiber.
At the supermarket, select bright, brightly colored sprouts, says Lopez.
“The stem should not show signs of wilting; It should be firm and not soft,” he continued.
“And look for sprouts with some leaves still attached, as this is a good sign of freshness. If the leaves are removed, the vegetable is probably old. The buds should be thick and heavy for their size."
Romanesco is easy to preserve. "Store the released Romanesco in a resealable plastic bag in the refrigerator; you can cut it into flowers, but wash it before using," he said.
Vegetables can be served raw, roasted, fried, peeled or marinated and can decorate your recipe routine.
Celery
For a vegetable that may not be on your radar, celery root contains a good dose of vitamin K, vitamin C, and fiber.
Choose grape-sized roots that feel heavy and don't have too many knots or tangled roots, says Lopez.
After purchase, celeriac will keep in the refrigerator drawer or in a cool, dark place for two to three weeks, he adds.
“Keep it in a paper bag so it doesn't clutter up your storage space,” she said.
Prepare a stir-fry or roast as a weekly meal.
“Once peeled, celery can be eaten raw, like carrots, or cooked like potatoes,” explains López. "The flavor of celery is sweet and nutty with a distinct celery flavor."
Jerusalem artichoke
Also known as Jerusalem artichokes, Jerusalem artichokes are a type of sunflower tuber, says Nikki Kuhlman, MD, of Ann Till Nutrition Group in Raleigh, North Carolina.
"It has a granular, irregular surface and light brown to reddish skin," he said.
"Jerusalem artichokes have a sweet, nutty flavor and crunchy texture when cooked raw and tender."
Among the nutritional benefits of Jerusalem artichokes: They are rich in iron and potassium, as well as inulin, a prebiotic that can support a healthy gut, Kuhlmann says.
After purchasing them from the supermarket, refrigerate Jerusalem artichokes by storing them in a cool, dark place or in the refrigerator and use them within a week or two for optimal freshness.
Discover the nutty flavor of Jerusalem artichokes by roasting or roasting them.
"For a refreshing twist, slice them thinly and enjoy them raw in a salad," suggests Kuhlman.
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Parsnips, a tuber closely related to carrots, have a cone shape, cream-colored skin and a sweet, earthy flavor, Kuhlman said.
"Pasani has a sweet and nutty flavor. The texture is starchy and softens during cooking.
Often overlooked, parsnips provide a good dose of vitamin C, vitamin K, and dietary fiber and can contribute to a nutritionally balanced diet.
To preserve parsnips at home and keep them sweet, store them in the refrigerator, preferably in a plastic bag.
Try to use it within two weeks for the best flavor, he notes.
It is a versatile and economical vegetable, easy to prepare.
"Saute peppers with a drizzle of olive oil and your favorite herbs, add them to soup, or mash them with potatoes for a tasty side dish," Kuhlman told Fox News Digital.
swede
Kohlrabi is a member of the cabbage family, with a rounded stem and light green or purple skin and stems, Kuhlman said.
"Kohlrabi has a mild, slightly spicy flavor and a crunchy, juicy texture, similar to radish or jicama," he notes.
She says the vegetable provides a unique texture and is rich in vitamin C, vitamin B and dietary fiber, making it a nutritious winter food.
Extend the shelf life of rutabaga by storing it in the refrigerator wrapped in a damp cloth or plastic bag.
According to Kuhlman, use it within two weeks for the best flavor.
Some ideas to try include peeling and dicing kohlrabi for a crunchy, refreshing dish, or cutting it into stir-fries and soups for added texture and flavor.
Pumpkin kabocha
This winter squash is rich in beta-carotene, an antioxidant, as well as vitamin C and potassium.
It's also a good source of fiber, says Jessica Cording, MS, RD, an author and health coach who works in New Jersey and New York.
"Its slightly sweet flavor makes it very versatile and easy to prepare and enjoy."
He recommends trying it steamed, fried, or "in more complex dishes like soup, chili, stew, or curry."
Store kabocha squash like other squash varieties by peeling it and storing it in an airtight container or Ziploc bag in the refrigerator.
You can freeze these vegetables for future use.
Another health-focused idea, Cording said, is that kobacha squash "can be a delicious, low-carb alternative to sweet potatoes, and it also works great in desserts."