Toss peeled, sliced beets in olive oil and roast at 400°F to intensify their sweetness; top with dill, their classic accompaniment.
The florets cook faster than the stems, so steam chopped stems first and add florets later; sprinkle both with lemon juice to serve.
Boil peeled, chopped celeriac with white potatoes to make mashers with extra depth of flavor. Swap celeriac for potato in soup.
Its slightly bitter taste goes well in a salad topped with citrus vinaigrette; Belgian endive is also tasty baked in cream.
Make a salad of raw fennel and orange slices. Sautee in olive oil to bring out its sweet, nutty flavor.
Snack on ripe, yellow ground cherries as you would grapes, slice them on salads, or add them to fruit smoothies.
Pair with potatoes to make a classic soup, or poach and serve with Dijon vinaigrette.
Too pungent for salads; cooking mellows their flavor. Sautee in garlic and olive oil, or layer (raw or cooked) on sandwiches to add a piquant punch.
Its crazy hue fades when cooked, so chop into florets and serve with a raw veggie platter.
Remove husks and chop raw tomatillos with onions and garlic to make a tangy salsa verde.
Its magenta color makes it the perfect fix for a boring green salad, or pair it with sliced apples, Brie, and walnuts.
Steam florets as you would regular cauliflower, or bake whole to preserve its spiky good looks.