Sous vide – for vibrant color and fresh-from-the-ground flavor, try sous vide green veggies like broccoli.
Salt-baking – from multicolored heritage carrots to a whole celeriac, salt baking brings out the sweetness packed in root veggies.
Pickling – serve quick pickles such as sweet sliced onions in simple vinegar, or practice some time-honored preserving or fermenting.
Braising – braise firm vegetables such as Jerusalem artichokes in a little stock or water scented with fresh bay leaves and orange zest.
Roasting – try something different and roast radishes with honey, lemon and black pepper.
Baking – from a simple baked sweet potato to a garlic scented root veggie dauphinoise.
Puree – one step more from steaming or sous vide, a single veggie puree can bring another dimension of taste and texture to the plate.
Frying – a pan-fried cauliflower steak is soft and sweet with charred edges. Breaded and deep fried, the cauliflower takes on a savory quality that makes you want more.
Smoking – gentle smoking can bring new life to old classics. Try a simple starter of smoked asparagus.
Grilling – think beyond the usual fare with a warm fall salad of grilled endives with walnuts.
Steaming – sometimes you just want the simplicity of fabulous produce to shine.
The list goes on. One technique building on another. Consider silky smoked eggplant, roughly pureed, textured with crumbs, and deep fried into a beautiful crunchy candy. Pureed leeks siphoned into the lightest foam, or salt baked swede coaxed into a sweet savory mousse.
Not to mention all the different ways to prepare and present vegetables. Think stunningly abstract cauliflower steaks, and ruby shards of deep-fried beets. Tangled shreds of cucumber and asparagus-like textured nests, or a simple swipe of golden pureed corn.