3.Parsnips Parsnips can handle your indifference -- they’ve got thick skin. No, really: Their skin grows thick and tough because they stay in the ground for so long -- two weeks or so after the first frost -- so you’ll want to peel parsnips before cooking them.
7.Cabbage Like Brussels sprouts, cabbage can get a bad rap. But not only is cabbage versatile (slaws, and braises, and sauerkraut, oh my!), the entire head of cabbage is edible! Put the tough outer leaves to work lining a steamer basket when making a batch of dumplings, and save the core and ribs for a stir-fry.
9. & 10.Sweet Potatoes and Yams Their similarity is limited to their looks. Yams are more closely related to lilies than they are to potatoes, and sweet potatoes aren’t really potatoes at all. Despite the confusion, they’re both just as versatile as a classic spud.