6 Root Vegetables You’re Not Eating (But Should Be)

These cream-colored cousins of carrots certainly don't pale in comparison when it comes to nutrition. One cup of parsnip slices contains 6.5 grams (g) of fiber, according to the USDA, in addition to other valuable nutrients such as vitamin C and potassium. Like carrots, parsnips are naturally sweet but have a distinct, nutty flavor that lends itself to a variety of dishes, including these “fries.”

This bulbous vegetable, an excellent source of fiber, potassium, and vitamin C, per the USDA, is entirely edible, but its herbaceous green fronds are used quite differently from its crunchy white base and have a slightly more delicate flavor as well. That flavor, like mild black licorice, is fennel’s calling card, whether raw or cooked. Here, it pairs nicely with kumquats, another unique seasonal ingredient that adds a citrus zing to this slice-and-serve salad. You may be able to find kumquats in your grocery store or in a specialty store, but if not, peeled clementine sections will stand in for them.

If you've never tried a sunchoke (sometimes called a Jerusalem artichoke), you're in for a treat — and so is your microbiome. Light and crisp, it adds a yummy crunch to any salad and is a good source of prebiotic fiber, notes Monash University. That means that it feeds the healthy microbes that already live in your body and helps them flourish, according to the Harvard T.H.Chan School of Public Health. Plus, it couldn't be easier to add to meals: Simply slice and enjoy!

Similar to sunchokes, jicama (pronounced HEE-kah-mah) is native to Mexico, and is a boon for your health. One cup of sliced jicama has nearly 6 g of fiber, according to the USDA. There has even been some research done in mice that suggested that the inulin, a type of fiber, in this mildly flavored root veggie may lower blood sugar levels. Here, a cilantro-lime dressing pulls both of these ingredients together into a crispy salad.

Don’t let this lumpy brown root veggie's appearance put you off — celeriac, or celery root (it’s the root of the celery plant!), is a good source of vitamins B6 and C and an excellent source of vitamin K, per the U.S. Department of Agriculture (USDA). It's got a similar mild flavor to celery and is versatile — which is good, because at roughly the size of a grapefruit, there’s a lot to go around. Celeriac adds a nice crunch to salads when raw, or cook it and add to soups, stews, or roasted veggie medleys.

Never tried kohlrabi? Here’s the perfect starter recipe! This member of the cabbage family may look strange, with a squat bulb topped by broccoli-like stems, but it’s surprisingly easy to cook. Sometimes called German turnip, kohlrabi has thick light green or purple skin that hides a creamy white flesh that tastes like a milder version of cauliflower. According to the USDA, kohlrabi packs a powerful punch of vitamin C, giving you a fix of this essential immune-boosting nutrient, one study suggests.