These are very basic veggies in Hungary! :) They are very versatile. My favourite way to prepare the celery root is to grate it, add salt and pepper, squish out the juice, add a touch of flour, 1 or 2 eggs, mix it, form balls, flatten them, fry both sides of each in a pan, eat. Yumm! It's also great with some sour cream on top.
As a new vegan I love this change because I’m learning about so many new vegetables. I can’t wait to start cooking some of these veggies this winter. Thank you for educating and feeding our brains.
that kabocha squash is very popular here in the philippines. we usually add it in sautéed vegetables with some okra, string beans, eggplants. Or simply vegetable stir fry. its very tasty, and healthy too. it was known as food for better eyesight.
My mom used to grow kohlrabi in her garden, we always just cut it into thin slices and ate it raw with just a light sprinkle of salt on it. Very yummy!
In the UK, celery root is called celeriac. It's one of our absolute favourite vegetables and can't wait to try that puree! We love all these wonderful Autumn veggies, thanks for the great recipe ideas!
Yes, please more of those vegetables. Here they are called 'the forgotten vegetables' and the list of the forgotten contains more than 70 veggies include those three. Some veggies I have never heard of, and wouldn't know how to prepare them.
In Brazil we use it as a substitute Cabotia Squash for the traditional American Pumpkin. You can try to make a Cabotia Squash Pumpkin Pie with it. It is very delicious!
It's so weird to me that I rarely see recipes with kohlrabi in English videos. I live in Germany and grew up eating it in all kinds of ways. My grandma used to put it in stews, it gets very nice and soft and has a slightly sweet taste to it. But I also love to change my carrot salads up with it. Just grate maybe 4-5 carrots and 1-2 kohlrabis together, just add a tiny pinch of salt, a little pepper and a generous amount of lemon juice. Also a nice twist: Add something creamy like coconut milk or cream. I also love to add apple to a carrot salad, but I have never tried all three together. About the squash - I am pretty sure we had something like it in our garden one or two years ago. Just treated it like I would hokkaido pumpkins, which is the usual pumpkin I get during this time of the year.
Got some kohlrabi at my CSA and tried raw and oven-roasted. I much prefer raw and really loved it; the roasted got bitter, but maybe that's my tastebuds. Nice to know you can cook up the greens. Thanks!
I'm half-Japanese, so seeing kabocha was normal for me. My grandma even had a little plant in her front yard. For a good portion of my life, I called it kabucha though 'cause my grandma can't speak Japanese, lol.
+Erin Keiko I am kind of the same with the kohlrabi. It was one of the three veggies I ate as a child. My grandma used to put it in stews and my mum grated it into my carrot salads.
it all depends where we grew up and what heritage we inherited. Since Kohlrabi and celery root is widely know vegetable in entire central and eastern Europe, all kids probably saw it in gardens of their grandparents and had it in every Sunday chicken soup. We used to make spreads with cream cheese, coleslaws, add them o stews and soups, or just ear raw. When I moved to Canada, suddenly those vegetables became so rare that it is even hard to find a good young kohlrabi and big enough celery root as producers also do not know what size and age of the vegetable should be primarily sold. If kohlrabi has hard texture inside it is purely too old.
I'm glad that many of them are "normal" veggies where I live and I cook with them whenever I can get them ... well ... only the Pumpkin is something I have to try. Never cooked with it.
I came across Ugly fruit yrs ago, it looks like a big grapefruit with some green & brownish color on the skin, luckily the produce man was there & I asked to taste it, it is so good I couldn't believe it, now it seems only to appear in the NE around Jan or Feb, the taste seems to be like a tangerine cross with grapefruit but its not sour, they are expensive but thats my treat for that time of year
So that's kabocha squash! I go to a sushi house and get their veggie tempura. They serve a wedge of it tempura fired. My husband and I never knew what it was, only that it tasted kind of like sweet potato but were thrown off by the green skin.
Both cellery and kohlrabi are commonly used in germany, explains kohlrabis german name. Cellery is especcialy good in soups while kohlrabi is good eaten raw, dipped with salted and peppered sour cream as an example.
Great video Thomas! Do you think you could tackle falafel? Everytime I make it, it basically dissolves into the oil when I shallow fry. Eggs and breadcrumbs do not really help.
I have always wondered what is the point of drizzling oil over veggies that are to be roasted in the oven. Why not put them in a bowl and coat them in a little oil, then put them on the baking sheet and into the oven?
Question: I made soup today with potatoes and I used an emursion blender, and I actually did notice a gooey texture like. So to avoid that, what else can I do?
I would not puree the celery root, I think it has a very powerful flavor for that. I'd just throw it in my soup base, the soup gets much more better with it. :)
Okay, so you show us how to prepare these things, but how do you use the celery root paste? I watched that segment twice, and either I'm just really stupid and missed your intention for it, or maybe that got edited out.
Mr. Joseph, I hate people who correct others, particularly experts such as you, but I lived in Japan for 14 years, and the last vegetable you showed is pronounced 'KABO/cha.' In fact, I thought for most of the video that you were saying 'kubota squash.' Just an FYI.
We never know what we're missing out on just because we don't know how to prepare it. Thank you, Thomas Joseph!
hey thomas you're a star and i'm grateful for u. don't ever change
These are very basic veggies in Hungary! :) They are very versatile. My favourite way to prepare the celery root is to grate it, add salt and pepper, squish out the juice, add a touch of flour, 1 or 2 eggs, mix it, form balls, flatten them, fry both sides of each in a pan, eat. Yumm! It's also great with some sour cream on top.
As a new vegan I love this change because I’m learning about so many new vegetables. I can’t wait to start cooking some of these veggies this winter. Thank you for educating and feeding our brains.
that kabocha squash is very popular here in the philippines. we usually add it in sautéed vegetables with some okra, string beans, eggplants. Or simply vegetable stir fry. its very tasty, and healthy too. it was known as food for better eyesight.
My mom used to grow kohlrabi in her garden, we always just cut it into thin slices and ate it raw with just a light sprinkle of salt on it. Very yummy!
Awesome video, More of those unusual veggie videos i would say!
Thanks Thomas I will try using these vegetables in my cooking.
That was a great video, I really really love the concept ! :) There's so much to learn about these beautiful unknown veggies
In the UK, celery root is called celeriac. It's one of our absolute favourite vegetables and can't wait to try that puree!
We love all these wonderful Autumn veggies, thanks for the great recipe ideas!
Thanks, I love trying new veggies!
Very good video.i will try to cook these unusual vegetables now. Thanks Thomas!
Thanks Thomas! Going to pick me up some of these obscure veggies at the market cheap and incorporate them in my diet
Yes, please more of those vegetables. Here they are called 'the forgotten vegetables' and the list of the forgotten contains more than 70 veggies include those three. Some veggies I have never heard of, and wouldn't know how to prepare them.
In Brazil we use it as a substitute Cabotia Squash for the traditional American Pumpkin. You can try to make a Cabotia Squash Pumpkin Pie with it. It is very delicious!
Very helpful and useful video , thank you for posting !
We use Kabocha squash in the Caribbean a lot to make pumpkin choka. SO GOOD.
Thank you Thomas for the info on these veggies. If I see these in my grocer. I shall purchase and give new autumn veggies a swing. ;)
This was actually really cool! Thanks!
Excellent job Thomas!! I always wondered about those veggies.
thank you so much!!! this is a video that I really needed. Please do more of this. Thank you Thomas :D
So helpful. Thank you!
they look delicious, thank you sir
very interesting presentation!
It's so weird to me that I rarely see recipes with kohlrabi in English videos.
I live in Germany and grew up eating it in all kinds of ways.
My grandma used to put it in stews, it gets very nice and soft and has a slightly sweet taste to it.
But I also love to change my carrot salads up with it. Just grate maybe 4-5 carrots and 1-2 kohlrabis together, just add a tiny pinch of salt, a little pepper and a generous amount of lemon juice. Also a nice twist: Add something creamy like coconut milk or cream. I also love to add apple to a carrot salad, but I have never tried all three together.
About the squash - I am pretty sure we had something like it in our garden one or two years ago. Just treated it like I would hokkaido pumpkins, which is the usual pumpkin I get during this time of the year.
Thomas Joseph is bae
Great video Thomas
Awesome video, thanks!
Interesting. Thanks for posting this video.
I love all vegetables :)
love it!
Interesting and informative.
Super good idea for a video. More "strange vegetable" videos, please.
Got some kohlrabi at my CSA and tried raw and oven-roasted. I much prefer raw and really loved it; the roasted got bitter, but maybe that's my tastebuds. Nice to know you can cook up the greens. Thanks!
I wish celery root wasn't so rare here in the U.S., it's the best!
Great vid!
I'm half-Japanese, so seeing kabocha was normal for me. My grandma even had a little plant in her front yard.
For a good portion of my life, I called it kabucha though 'cause my grandma can't speak Japanese, lol.
+Erin Keiko I am kind of the same with the kohlrabi. It was one of the three veggies I ate as a child.
My grandma used to put it in stews and my mum grated it into my carrot salads.
it all depends where we grew up and what heritage we inherited. Since Kohlrabi and celery root is widely know vegetable in entire central and eastern Europe, all kids probably saw it in gardens of their grandparents and had it in every Sunday chicken soup. We used to make spreads with cream cheese, coleslaws, add them o stews and soups, or just ear raw. When I moved to Canada, suddenly those vegetables became so rare that it is even hard to find a good young kohlrabi and big enough celery root as producers also do not know what size and age of the vegetable should be primarily sold. If kohlrabi has hard texture inside it is purely too old.
I'm glad that many of them are "normal" veggies where I live and I cook with them whenever I can get them ... well ... only the Pumpkin is something I have to try. Never cooked with it.
Kaboocha squash is really good in thai curry also.
Looks really good. I'm just wondering at what temperature did you bake the squash at and for how long?
Im Poland we make celery salad. It's a common side salad to go with a meat and potatoes.
Dude you are great!
Thanks! I'd love to see more unusual veg's & fruits, what do you put the celery root sauce on?
I came across Ugly fruit yrs ago, it looks like a big grapefruit with some green & brownish color on the skin, luckily the produce man was there & I asked to taste it, it is so good I couldn't believe it, now it seems only to appear in the NE around Jan or Feb, the taste seems to be like a tangerine cross with grapefruit but its not sour, they are expensive but thats my treat for that time of year
Niki de Brun passion fruit?
I eat a lot of these veggies, they are so yummy and good for the body. =)
So that's kabocha squash! I go to a sushi house and get their veggie tempura. They serve a wedge of it tempura fired. My husband and I never knew what it was, only that it tasted kind of like sweet potato but were thrown off by the green skin.
So cool
Both cellery and kohlrabi are commonly used in germany, explains kohlrabis german name. Cellery is especcialy good in soups while kohlrabi is good eaten raw, dipped with salted and peppered sour cream as an example.
i like to simply roast the squah itself which is sweat and nutty as a dessert or for pie filling.
Great video Thomas! Do you think you could tackle falafel? Everytime I make it, it basically dissolves into the oil when I shallow fry. Eggs and breadcrumbs do not really help.
in BANGLADESH we eat all this vegetables........ that is what kind of foods we have in our country......... 😊
Kabocha squash is called danhobak in Korea.
kabocha squash is called pumpkin in australia
Please create one video on the difference between baked and non baked cheesecake!
I have always wondered what is the point of drizzling oil over veggies that are to be roasted in the oven. Why not put them in a bowl and coat them in a little oil, then put them on the baking sheet and into the oven?
Me too
I am from Malaysia and I always thought that the kabocha was a pumpkin because all of the kabocha was labeled as pumpkin in the supermarket .
my grandma pickles kohlrabi. I'm not sure if it's a taiwanese thing, but that's where she's from
My sincere question is - how do you serve the celery root purée? Is it a side item like mashed potatoes, or just a garnish? Thanks!
Question: I made soup today with potatoes and I used an emursion blender, and I actually did notice a gooey texture like. So to avoid that, what else can I do?
+Chocolatte Choco potatoes have starch which toughens in a blender. you HAVE to use a fork or a masher or best of all.. a "potato ricer" look it up.
Can you show us how to make the perfect broken glass jello dessert?
Nice! :-)
Please teach us how to make a good hamburger patty. Mine are always too dry or crumbly, and I feel like the shrinkage of the burger can be avoided.
I would not puree the celery root, I think it has a very powerful flavor for that. I'd just throw it in my soup base, the soup gets much more better with it. :)
I looooove kohlrabi raw... I enjoy it much more than raw carrots.
Okay, so you show us how to prepare these things, but how do you use the celery root paste? I watched that segment twice, and either I'm just really stupid and missed your intention for it, or maybe that got edited out.
+Daedalus - Thank you.
these are very basic veggies in poland, celery root is literally right there on top of the list with carrot and parsley root for soup making.
trick how to make perfect and beautiful pavlova maybe?
is celeriac the same thing as celery root?
+Elizabeth JJ yes it is.
I'd let this guy make me dinner
"What the heck?!" is right! :)
Everytime he says kabo-SHA, a Japanese mom cringes.
Mr. Joseph, I hate people who correct others, particularly experts such as you, but I lived in Japan for 14 years, and the last vegetable you showed is pronounced 'KABO/cha.' In fact, I thought for most of the video that you were saying 'kubota squash.' Just an FYI.
No wonder why I didn't like the acorn squash I had the other day, I accidentally picked up a kabocha squash! LOL.
can you make something steven universe?🌟😛❤💎
Auyama
Kabocha? I know that as Auyama... :/
+NaiaraDLCR kabocha is japanese term I believe..
I am early . Yyyyaaaaayyyyyy
You're very cute ;)
well if i didnt know what the vegetable was in the first place i probably wouldnt buy it...