The Infrequent Five

Every now and then, I like to get away from the scientific studies and analyses and focus on the good stuff, the wonders of nature that Mother Nature hath bestowed upon all of us to enjoy for our health and well being:  Vegetables!

In the past when I’ve done spotlights on vegetables and fruits, I’ve focused on the fruits and vegetables that everyone eats:  the sweet potatoes, the potatoes, the broccoli and the tomatoes.  But in this edition of Mangano’s health spotlight, I want to focus on vegetables that you may not eat all that often, or for that matter, the vegetables you haven’t even heard of.  So here are five fantastic vegetables that you ought to consider adding to your next stir-fry, garden salad or dinner side dish.

Think of them as Mangano’s Infrequent Five!

Jicama

If you’re at all familiar with the Food Network television program “Chopped,” then you’ve seen this vegetable before.  Otherwise, you’ve probably never even heard the word “jicama,” never mind seen a jicama.

Jicama (pronounced “HIK-ah-mah”) is compared to lots of different vegetables.  In looks, the onion; in relation, the bean; and in nickname, the turnip or potato (it’s known as the “Chinese turnip” or “Chinese potato” in some cultures).  Yet unlike the potato or turnip, the jicama can be eaten raw and is surprisingly sweet.

Despite being able to eat it raw, jicama is typically served cooked, perhaps because it has a chameleon-like characteristic of taking on the prevailing flavor of a stir-fry or other mixed vegetable dish.

When purchasing jicama, look for jicamas that are light brown in color, spotless, smooth and about the size of a large onion.  When preparing it for eating, peel off its skin and cut into squares or julienne-style.

Fennel

Fennel is one of the more fun, flavorful vegetables I’ve ever tasted.  Also referred to as anise, it has a nice crunch to it when served raw and tastes an awful lot like licorice.  It’s a great accompaniment to salads, giving it an extra bit of flavor that only it can provide.

Fennel is one of the more oddly shaped vegetables you’ll ever see.  It sort of looks like an onion with thick, green protuberances growing out of the bulb.  The offshoots have green hair-like follicles as well.  Most people don’t use the offshoots or the follicles, but they’re every bit as tasty as the bulb, in my opinion.

If you do just use the bulb, you’ll find it to be similar to the onion in that it’s composed of layers.  Chop it up just as you would an onion when serving, then add the pieces raw to a salad, or pan sear them if you’re serving them in a stir-fry.

Fennel is available year round, so look for fennel that’s large and white at the base; the fronds (or the aforementioned “protuberances”) should be a light shade of green.

Parsnip

If you like carrots, then you’ll love parsnips.  In fact, the parsnip is often compared to the carrot (both in taste and appearance), but unlike the carrot, parsnips should be cooked because of its fibrous, root-like exterior.  They’re great additions to stews, soups, or served solo by either steaming or oven roasting.

Look for parsnips that are about the size and shape of a carrot, but the color should be a tan or off-white color.

In preparing parsnips, peel off the skin like you would a potato before boiling.  Then, depending on how you’re serving them, chop up into chunks (for soup) or julienne-style (for a side dish).  Cook them al dente; the longer they’re cooked, the less intense their flavor.   Oh, and don’t serve the tail ends of parsnip, as they’re usually very hard.

Belgian Endive

Belgian endive falls into the “leafy greens” category of vegetables, closely resembling romaine lettuce heads.

For the most part, Belgian endive can be used anywhere romaine lettuce is used.  It may have a slightly bitter taste, but don’t worry, that’s how it should taste.

To counteract its bitterness, sweet aromas and flavors are added to Belgian endive, like apples, raisins or pears.  It goes well with savory flavors as well, like red pepper flakes, anchovies or olives.

A healthy, ready-to-be-eaten Belgian endive should be similar in appearance to romaine lettuce, but the leafy part should be closed and wrapped rather than hanging loosely.  While typically served raw in salads, the Belgian endive can also be braised.

Taro

If you’ve ever heard of a luau, then you’ve heard of a taro—you just didn’t know it until now. 
A luau is a Hawaiian party that’s rich in food, entertainment and people.  Well, the world “luau” gets its “roots” from the root vegetable taro, as “luau” is a reference to the leafy tops of the taro vegetable that are often served in soups.

If you were to see a taro, you’d probably doubt its edibility.  I assure you it’s edible, though; in fact, it’s often used in place of potatoes where the taro plant is prevalent, like some of the American tropics, Hispanic countries and Asian countries.

It’s fitting that the taro is used in place of the potato, because it’s similar to the potato in appearance and shape and texture (e.g. brownish and in sizes that are fat, round, or oblong).  But unlike the potato, a hairy exterior is desirable when purchasing a taro.

While taro can be boiled, it’s usually served with other vegetables like sweet potatoes or grains like rice.

Always eat taro cooked, NEVER raw.

These are just a handful of the many wonders of nature you ought to consider buying this summer in your travels far and wide.  Availability depends on the area in which you’re shopping or visiting, so keep that in mind.

Sources
Green, Aliza. “Field Guide to Produce.” 2004. Quirk Books: Philadelphia
foodreference.com
mercola.com