Looking to stay healthy this winter? Give these 7 uncommon veggies a shot!

 Let's dive into the world of unique veggies that might not be stealing the spotlight but are definitely worth a spot on your plate.

Rutabaga: The Sweet Turnip Sibling

Move over, turnips! Rutabaga is here to shine. Julie Lopez, a nutrition expert from New Jersey, spills the beans. Sweeter and creamier than its cousin, rutabaga brings a yellowish hue and an oblong shape to the raw veggie party. Packed with fiber, vitamin A, vitamin C, and potassium, it's a nutritional powerhouse. Just a heads-up when shopping: that waxy coating on grocery store rutabagas is for shelf life, so peel it away before cooking. Look for smooth, softball-sized rutabagas for a top-notch pick. And guess what? They can chill in your fridge or a cool, dark spot for months. Mash or roast them for a delightful treat.

Romanesco: The Versatile Green Cauliflower

Meet the romanesco, a green, spiky sibling of broccoli. Julie Lopez suggests treating it like broccoli or cauliflower in the kitchen. With a taste that swings between earthy cauliflower and familiar broccoli, romanesco is loaded with vitamin C, vitamin K, folic acid, potassium, and fiber. When picking one up at the store, go for a bright-colored head with a firm stem and perky leaves. Keep it fresh in the fridge, and you can enjoy it raw, sautéed, roasted, blanched, or pickled. Spice up your recipe routine with this green wonder.

Celeriac Root: The Hidden Vitamin Treasure

Now, let's talk about celeriac root, a veggie that might not be on everyone's radar. Packed with vitamin K, vitamin C, and fiber, it's a healthy addition to your plate. Julie Lopez recommends grapefruit-sized roots that feel heavy and don't have too many odd knobs. Keep them in the crisper drawer or a cool, dark spot, and they'll last for a couple of weeks. Sauté or roast them for a tasty side dish. Once peeled, you can use celeriac raw or cooked, bringing a sweet and nutty flavor with a hint of celery goodness.

Jerusalem Artichoke: The Sunchoke Surprise

Also known as the sunchoke, Jerusalem artichoke is the undercover star. Nikki Kuhlmann, a nutrition expert from North Carolina, spills the beans. With a lumpy, uneven surface and a light brown to reddish skin, it's a sweet and nutty delight. Rich in iron, potassium, and prebiotic inulin for a happy gut, it's a nutritional winner. Keep them crisp by storing in a cool, dark place or the fridge, and use within a week or two for the best freshness.

There you have it – a veggie adventure waiting to happen in your kitchen. Rutabaga, romanesco, celeriac root, and Jerusalem artichoke are here to add a burst of flavor and nutrition to your meals. So, why not give them a try? Your taste buds and health might just thank you!

what type of chemical is formed when proteins are 

broken down?what type of tissue produces digestive juices in the stomach?plants store carbohydrates as starch. name one other

 substance used for food storage in plants,

 especially in their seeds.what chemical, needed for plant growth, 

will be in short 

supply if the plant gets insufficient nitrates?what is the missing word? in mature animals,

 cell division is 

mainly restricted to repairing tissues by __________

 old or damaged cellssam is investigating the factors that affect 

photosynthesis.

 she keeps some plants in the dark for

 24–48 hours. they 

receive no light. what carbohydrate does this 

remove from the plants?during the day in a greenhouse, it is warm and there

 is plenty

 of light, so the concentration of __________

 __________ could

 be increased to boost the rate of photosynthesis. 

what two words complete the sentence?translation a level biologyplant cell organelleswhat type of protein is used by the body to counter antigens?