7 ugly vegetables that have a great personality

If being a vegetable was a beauty contest, these specimens would come in dead last every time.

But hold up, Shallow Hal. While these veggies might be a bit knobbly, wonky and, okay, just plain hideous, they do possess a lot of inner beauty. Here’s why you should eat them – they do your body good!

1. Celeriac.

Celeriac is rich in bone-strengthening vitamin K, which should distract you from the fact it looks like the Mandrake from Harry Potter. Prepare it like a potato – boiled, mashed, roasted or fried.

2. Luffa.

You might have already heard of luffa – in its dried form, it’s an exfoliating sponge called a loofah! When fresh, luffa is a great source of fibre and can be used like a zucchini… albeit, an ugly zucchini.

3. Swede.

Also known as rutabaga, the swede is a cross between a cabbage and a turnip, which should tell you how healthy it is. In fact, it has 42 per cent of your daily recommended vitamin C intake per 100g! Roast it, mash it, add to casseroles and stews, or even eat it raw.

4. Garlic scapes.

These green curlicues are the stems of the garlic plant – and yes, they still have the same health benefits! Buy them at your local Asian grocery to add sweet, subtle garlic-ness to pesto, roasts and pickles.

5. Choko.

The choko, or chayote gourd, is pretty much a weed in Australia. So, earn sustainability points and top up your levels of folate, vitamin C and anti-inflammatory compounds. Slightly sweet, it’s best baked or fried in butter (but McDonald’s using choko in their apple pie is a myth).

6. Kohlrabi.

With its alien appearance, you might think kohlrabi tastes exotic. In actual fact, it kind of tastes like a cross between cauliflower and cabbage – and you cook it in the same way, too. Not to mention, just 100g of kohlrabi gives you 75 per cent of your vitamin C needs for the day.

7. Salsify.

Also known as the “oyster plant”, this vegetable apparently tastes a bit like seafood. It contains  potassium, calcium, phosphorus, iron, as well as plenty of vitamins. Don’t be fooled by its stick-like appearance  – it’s surprisingly soft when cooked, making it perfect for mashing. Remember to boil before removing the tough outer skin.

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