7 Boring Vegetables and their Sexy Siblings

Why does it matter to save some random rare veggies? Why would we keep those weird potatoes that are not easily peeled and long to cook while the industry produces perfect shaped potatoes that cook in 10 minutes only? Without entering the ecological and biological questions… just because it tastes amazing!

Go eat them all!

Because having the possibility to change potatoes everyday and get a new taste and a new recipe everyday is amazing. Because we easily get bored with the same product over and over again, while we get excited from the first new veggie trend that appears.

So go over your usual diet. Think over the industry, look around, go to market places, find the unusual fruit or veggie that you never cooked before. Learn to tame it. Learn how to eat it. Learn to love it. Biodiversity is not only a big word. Biodiversity is the key go keep a constant excitation over food. No to boredom! Yes to biodiversity!

In this video, partly sponsored by the German Youth Association for the Protection of Nature, we picked up 7 boring vegetables, or let’s say “common” ones, that belong to our everyday diet, and replaced or completed them with less famous but nonetheless delicious members from their family.


potatoes rose biodiversityNot only are they different in texture, size and color but they are also different in taste. From big potatoes perfect to cook in the oven, to small potatoes ideal to be sauteed or violet potatoes made to be pureed with their sweet and earthy taste, you’ll never get bored. The proof is in our Potatoes video!



bitter cucumber biodiversityThat very boring vegetable is suprisingly not the only member in his family. The small crispy cucumber usually eaten in Greece and Turkey is totally worth a try, while the big “Schmorgurke” is a big cucumber that is to be found cooked with cream and dill in East Europe. Last but not least, our chosen one is the Bitter Cucumber, equally named Bitter Gourd or Bitter Melon. This devilish vegetable that’s used to be found in Indian and South Asian cuisine, is particularly hard to be cooked. It’s bitterness is hard to cope with for our western palates : you need to leave it in salt for quite awhile in order to get rid of this strong bitterness. Then do everything you want : fried, panned, filled and boiled… Everything is possible.


beets biodiversityEveryone knows the purple red beetroot, the basic one. But what about those beautiful yellow and zebra beets? Not only they are completely revolutionazing the esthetic of your beet salads but they even taste different! The chioggia or zebra beet is soft and sweeter, while the yellow is a bit crispier. The usual red one is the earthiest.


tomatoes biodiversityYes yes the red and round tomato… But what about all the hundreds of other sorts? Green zebra, yellow, orange, pink, long, hearty, fat, fleshy, sweet, slightly sour, crispy, soft… you name it! My big discover this year was the mini tomato called TomBerry : it has the same size as redcurrant, but my all time favorite is the plumpy beefsteak tomato. In this recipe where the tomatoes are slightly grilled and seasoned with herbs and mustard, you can enjoy all the differences in those!


eggplant biodiversityThis vegetable is one of the most underestimated of the list. My first trips to subsaharian Africa made me realize the extent of my ignorance: markets in Ivory Coast were loaded with a lot of vegetables that I had never seen before – small green grapes, white round vegetables looking like tomatoes, long pale violet shapes… They were all eggplants! If I am sure everyone will love the long and thin eggplant, closer to and sweeter than the “regular” eggplant, but the others might be harder to enjoy. The mini eggplant and the african eggplants are usually quite bitter. The round and plumpy white asiatic eggplant has some grains that can be slightly annoying. But they are totally worth a try! Go to your next exotic store and try them all!


squash biodiversityThe world of squash is already extended and quite known: butternut, pumpkin, hokaido, pattypan etc. In this video we decided to put the focus on the spaghetti pumpkin: the vegetarian version of the spaghetti pasta. And for once you don’t even need a tool to make zoodles (zucchini noodles) as they are already in the pumpkin! You just need to boil it or roast it, open and tadaaa. It tastes like pumpkin but as the consistency of spaghetti, you can season it with a bolognese sauce or whatever you like.

What are your favorite unknown fruit or vegetables? Your most loved veggie family? Share your tipps in the comment!

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