Ah, the tasty, crunchy, healthy world of vegetables! As our palates mature, many of us find ourselves ever more enamored with the scourge of the schoolchildren: a plate full of steaming veggies. Low in calories, high in vitamins and minerals, they are a delicious way to brighten up a meal or from which to cook a special vegetarian dish.
It’s no wonder we’ve seen a rise in the popularity of more exotic vegetables: people are keen to find out what else is out there, and to keep dinner fresh and exciting for the whole family. But with these fun new vegetables (and indeed with some of the classics) comes a whole new challenge: how to cut’em! It’s no use getting fit and healthy in the gym and at the dinner table, if you’re chopping your fingers to bits in the kitchen. Luckily, expert advice is on hand to help us confront those most challenging of veggies.
The mighty kohlrabi, for instance, is a great source of dietary fiber, vitamins C and B6, potassium, copper and manganese. Try to chop this cousin of the cabbage, though, and you’re likely to find yourself with all sorts of parts that you don’t know what to do with (including one or two stray fingers).
It’s best to start by cutting off the stems and leaves, before quartering the kohlrabi carefully. Only at this point should you attempt to peel the thing. Once that’s done, it should be simple to slice the innards into wedges, ready to be roasted in a shower of herbs.
A new infographic from Pound Place offers similarly good advice for half a dozen more such tricky customers. Get plenty of beetroot, celeriac, and sweet corn on your chopping board, and you’re sure to wind up with a healthy, nutritious meal – providing you know how to get into them in the first place. Take a look: