- Radicchio (feel free to toss out and compost the outermost leaves, soak in ice water for at least 15 minutes and make a nice salad with blue cheese, manchego or other salty cheese)
- Cabbage (it is so good just cut in wedges and drizzled with olive oil and romano cheese and roasted at 350 for 30-45 minutes!)
- Leeks (use as you would onions, or roasted such mild flavor)
- Brussel Sprouts (FINALLY, but they are still so small)
- Daikon (make them pickled or into Kim Chi or eat them raw like me!)
- Turnips (raw, roasted in stews )
- Celeriac ( I know you are tired of this generous root – see recipes below)
- Parsley (Pretzemolo or parsley pesto is our favorite)
- Green onions (the healthiest onion around, just have it in your scrambled eggs!)
Here are some ideas in addition to the above:
Here is an apple celeriac cake!! https://veggiedesserts.com/grilled-celeriac-and-apple-cake-with-apple-ice-cream-and-salted-bourbon-butterscotch-sauce/
https://www.bonappetit.com/recipe/roasted-celery-root-with-walnuts-and-thyme
For Daikon:
https://www.allrecipes.com/gallery/daikon-recipes/