| by Chef Deb Cantrell | photography by Alex Lepe |
"Don't forget to eat your vegetables!" It's the nagging phrase we all heard as kids. And, ironically not much changes as we become adults. But, as we grow older, many of our palates and plates mature as we start to experiment with and even enjoy foods that taunted our past.
As a personal chef, I experiment with foods that others might find strange or that perplex people in the kitchen. I like to help take the fear away from trying new foods. These unusual and often unused spring vegetable recipes put a healthy twist on your favorite comfort foods.
Kohlrabi - Growing up, my grandmother had a garden of unusual vegetables that included kohlrabi. Eventually, I was shocked to learn that many people had never even heard of it.
Kohlrabi is a type of cabbage with a turnip-like edible stem. It can be eaten raw or cooked, and it has a mildly sweet, crispy texture, which makes it great for salads, coleslaws or soups. You can also eat the leaves since they are packed with nutrients including vitamins K and B-complex.
Rhubarb - You might not think of Rhubarb as an unusual vegetable. In fact, you might even think of it as a fruit since it is most often used in pies, cobblers, tarts and other desserts. But, consider using rhubarb in a more savory dish.
It tends to be rather bitter. But, the redder the stalk, the sweeter it is. Rhubarb is high in fiber, vitamin A and potassium, but the green leaves are poisonous, so skip the greens this time around.
Yuca - Also known as cassava, this is a long tuberous, starchy root vegetable, similar to a potato but different in texture. It has a brown fibrous outside with a white fleshy inside and is chewy. Yuca can be eaten in a variety of ways including baked, boiled, grilled, steamed, mashed, etc. This versatile root is the third largest carbohydrate consumed in the tropics and full of vitamin C, potassium, folate and fiber.
Think outside the usual produce aisle, and take your palate on a culinary adventure that will help you appreciate nature's diversity in the spring. You can find these unusual spring vegetables in the produce section at Central Market, Sprouts or at the local farmer's market.
Rack of Lamb witha Rhubarb Glaze
Serves: 4
1tablespoonblack peppercorns
1tablespoonwhite peppercorns
1tablespooncoriander seeds
1tablespoonfennel seeds
1rack of Denver lamb ribs (about 2 pounds), outside fat trimmed to ½-inch thick
Kosher salt
4large rhubarb stalks (about 1 pound), cut into 1-inch pieces
½cuppure maple syrup
¼cupbalsamic vinegar
Please note that with this recipe you can easily swap out the lamb rack for pork ribs or beef ribs.
Preheat the oven to 350°. Toast black and white peppercorns and coriander and fennel seeds in a dry medium skillet over medium heat, shaking pan occasionally, until fragrant and seeds are golden, about 3 minutes. Let cool, then coarsely grind in a spice mill.*
*You could simply purchase these seasonings already ground up and save time on this part.
Generously season lamb with salt, then rub with spice mixture, pressing to adhere. Sear on the grill for 10 minutes.
Bring rhubarb, maple syrup, vinegar, and ½ cup water to a boil in a medium saucepan. Reduce heat to medium and simmer until liquid is reduced by half and syrupy, about 20 minutes. Strain through a fine-mesh sieve into a heatproof measuring cup, pressing on solids to extract as much liquid as possible; discard solids.
Put glaze on lamb rack and place in the oven for 15-20 minutes or until it's cooked to your preference. Frequently spoon the rhubarb glaze over the lamb, until sticky and glossy, every 5-10 minutes.
Kohlrabi, Appleand Radish Slaw
Kohlrabi, cut into matchsticks
Apple, cut into matchsticks
Radishes, cut into matchsticks
One shallot, very thinly sliced
Green Cabbage, shredded
Red Cabbage, shredded
Olive oil
Fresh lemon juice
Salt and pepper
This recipe leaves the amounts up to you, based on how much you want to make. Mix the kohlrabi and apple matchsticks, (both peeled or not) with the shallots, radishes and cabbages. Mix desired amount of olive oil and fresh lemon juice. Season with salt and pepper.
Yuca Fries withCilantro Dip
Servings: 4-6
2 pounds yuca, peeled and cut into 1/3-inch-thick fries
3 tablespoons olive oil
A generous pinch of sea salt
Cilantro Dip:
3 tablespoons sour cream
2 tablespoons mayonnaise
1 teaspoon hot sauce
1 tablespoon fresh lime juice
2 tablespoons finely chopped cilantro, plus more for garnish
1/2 teaspoon grated garlic
A pinch of sea salt
Preheat the oven to 425°F. Place cut yuca onto a non-stick baking sheet and toss with oil and salt. Bake for 30 minutes, tossing with tongs after the first 15 minutes, until fries are golden brown. To make the dip, stir together all the ingredients; taste and re-season if necessary. Serve the fries immediately after baking. Refrigerate the cilantro dip for about 10-15 minutes for best results.
Chef Deb is the Executive Chef and Owner of Savor Culinary Services in downtown Fort Worth and a No. 1 Amazon Bestselling Author. She has helped more than 5,000 families, including several in the Fort Worth area, enjoy the foods they love again and improve their health. thesavorchef.com
