What are these vegetables/fruits used for?

I make celeriac fries/chips.  People who have had them say that they taste better than  chips from potatoes.  Cleaning and peeling celariac is a bit of a chore, but it's worth it.  It's out of season now though.    No need to parboil the celeriac.  Just make thin chips not too much bigger than McDonald's fries or thin wedges and you should be fine.

Oven-roasted kale is really awesome, and even my veg fearing husband eats it (clean it, stick it on an oiled baking sheet and drizzle oil over it, bake at 220C flipping once when the top is brown.  Toss with salt).  I've heard raves about BBQ'd kale, but I've not tried it.

Yum, Chary! Thanks for this post! Gonna try the leek risotto next week maybe! What do you use in place of the crema di montepulciano? What's recommended in the recipe?

That's not the actual recipe I use - it was just one of the first links to a leek risotto recipe that came up. The one I use I got from my aunt who got it from one of those freebie supermarket magazines! It's more or less this recipe (obviously you could use veg stock rather than chicken). I'd never heard of Crema di Montepulciano before, but I think I want some now!

Swedes - we use these in our stew, I love them! I have also used them mashed in place of potatoes when we have had cottage pie. I am looking for more ways to use swedes in our meals.

Parsnips - like everyone else here, I think they're so very good roasted!

Leeks - we sautee them and have them with bacon and cheese sauce to serve over mashed potatoes or rice (not the healthiest of meals, but there you go); we also use them when we make mussels in a white wine sauce. My husband also makes an excellent leek and potato soup. I absolutely love leeks and would love to find more ways of using them!

I make celeriac fries/chips.  People who have had them say that they taste better than  chips from potatoes.  Cleaning and peeling celariac is a bit of a chore, but it's worth it.  It's out of season now though.    No need to parboil the celeriac.  Just make thin chips not too much bigger than McDonald's fries or thin wedges and you should be fine.

Do you fry them or bake them?

That's not the actual recipe I use - it was just one of the first links to a leek risotto recipe that came up. The one I use I got from my aunt who got it from one of those freebie supermarket magazines! It's more or less this recipe (obviously you could use veg stock rather than chicken). I'd never heard of Crema di Montepulciano before, but I think I want some now!

Thanks! That will work, too!

Do you fry them or bake them?

Fry.  I am not sure how they'd turn out in the oven without oil.  I've never baked celeriac.  I've only used it in soups and as chips/fries.   When I use it soup, it's like a totally different vegetable.

Shallow frying (although I use a bit of oil) causes them to have the exact consistency of regular chips.  They have a slightly spicy flavour, but it just makes them need less salt IMO.  My husband says they remind him of curry chips, but I've never had those so I can't say how accurate his memory is.

Fry.  I am not sure how they'd turn out in the oven without oil.  I've never baked celeriac.  I've only used it in soups and as chips/fries.   When I use it soup, it's like a totally different vegetable.

Thanks! They sound really good! I wonder if you spritzed them with oil and then baked them if that would work? Otherwise, I'm game to try frying them! 

I made a pretty good celeriac soup a few times.  Just mash/puree cooked celeraic, add stock.  I also put in grated ginger.

Shallots are good as is.  Miso paste is a good dip, or just salt.

Beetroot = borscht!
 
Parsnips and turnips I often pickle.  I have a nuka pickle vat.. it's a gross but interesting hobby.  I can dig up a few links if anyone wants.

Kale.  Throw it out.  Is the devil. 

Bah, I have never seen beetroot or celeriac in Japan.

Thanks all! I appreciate your help. Now I've got a fun list of things to try. My husband is looking forward to taste testing them all. :-)

I've always had swede/rutabaga in soups and stews, and they're a nice addition.  Also, I don't know about actual Cornish pasties, but in Wisconsin/Michigan, we always put dice rutabaga in pasties.

As for parsnips, roasted is quite good, but I've also had them mixed with carrots, then steamed and glazed.

I've always had swede/rutabaga in soups and stews, and they're a nice addition.  Also, I don't know about actual Cornish pasties, but in Wisconsin/Michigan, we always put dice rutabaga in pasties.

Yup! Diced swede goes in our pasties here too! 

roasted parsnips are heavenly, you can roast beets in foil which taste great with roasts but you will dye, you and everything you love purple when trying to peel them

Beetroot pickles are some of my favourite things ever.  My mother used to make them.  They're really refreshing in the summer and are nice on salads.

This is a great thread!  You've come up with some very interesting ways to use these veggies.

I live in upstate NY, and many of the listed fruits/veggies are not unknown to us here. Parsnips are common, as are currants. Currants are wonderful for pie. And how can you serve Thanksgiving dinner without parsnips? Parsnips or turnips have always been on our Thanksgiving table. Leeks make a wonderful soup, with potatoes and bacon in a milky broth. Kale is steamed like spinach.