5 Vegetables You Have to Try This Winter

5 Vegetables You Have to Try This Winter

 

Winter doesn’t mean sad, boring plates of carbs and more carbs. There is plenty of in-season produce you can buy at your local farmer’s market that are as wonderfully nutritious as they are delicious. Here are 5 vegetables you have to try this Winter season, and recipes to go along with them!

1) Broccoli Rabe / Raab (also known as rapini, or broccoletti)

Broccoli Rabe
Via Simply Recipes
What they are

The dark, leafy greens of broccoli, and they are packed with nutrients. These leaves have more than half your daily intake of Vitamin A and Vitamin C.

How to pick:

Find ones that have darker leaves and thin stalks.

How to use

Remove the tough parts of the stem, wash well, and pat dry. They are best enjoyed when cooked with a little olive oil, garlic, and sea salt.

What to pair

They do tend to be slightly bitter in taste, just like kale, so be sure to pair with lemon, vinegar, or anything tart to offset the bitterness.

Recipe

Broccoli Rabe Sandwich with Smoky Tahini Cheese Sauce

1. Broccoli Rabe Sandwich
Via Connoisseurus Veg

2) Brussels Sprouts

Brussel Sprouts
Via Specialty Produce

 

What they are

In a nutshell, edible cabbage buds that look just like what they are, mini cabbages. They have nearly the same nutritional profile as cabbage as well.

How to pick

Find ones with small sprouts (~1.5″ diameter). As long as they’re not going brown, they’ll be just fine.

How to use

Cut off the stalks (if they’re still on a stalk) and trim off the stemmy ends. Slice in half, drizzle with olive oil and salt, and roast at 400°F for about 30 minutes or until nicely golden brown and tender.

What to pair

Garlic, lemon, rosemary

Recipe

Crispy Garlic Brussels Sprouts with Sriracha Aioli

2. Recipe - Brussel Sprouts
Via Minimalist Baker

 

3) Radishes

3. Radishes
Via the Seasonal Veg Head

 

What they are

An edible root vegetable that have many different varieties and a sharp, peppery flavor. They can be eaten raw or cooked.

How to pick

Find ones with vibrant, green leaves or ones that are firm to the touch. Depending on the variety you want, they should either be white and/or dark pink in color.

How to use

Wash thoroughly before slicing, dicing, and consuming.

What to pair

Cumin, Cilantro, Lime

Recipe

Crispy Crunchy Roasted Radish & Chickpea Tacos

3. Recipe - Radish Tacos
Via Coffee & Quinoa

 

 

4) Celery Roots (also known as celeriac)

4. Celeriac
Via Great British Chefs

 

What they are

The roots (bulb) of a celery plant that is edible raw or cooked, and cultivated in various regions of the world.

How to pick

Look for bulbs that feel heavy (make sure they don’t feel hallow).

How to use

Scrub the bulb thoroughly, peel it, and use it in your dish.

What to pair

Since it has a very strong celery flavor, you may pair it with anything that you would pair with celery. However, make sure that you use less of it, since it is more potent.

Recipe

Celeriac ribbons tossed with chard, garlic & pumpkin seeds

4. Celeriac Ribbons
Via BBC Good Food

To keep the recipe vegan, use vegan butter/olive oil and vegan cheese.

 

5) Belgian Endives (also known as Chicory, or Witlof)

5. Endives
Via The Spruce

 

What they are

One of the 3 types of Chicory, which is a plant in the dandelion family. In particular, they have white leaves with pale yellow tips.

How to pick

Look for endives where the leaves and tips are pale in color. If they have become too green, this means they will be extra bitter.

How to use

Rinse thoroughly and use in your dishes. If serving raw, cut or separate the leaves just before they are consumed, since they tend to brown.

What to pair

Onions, Cranberries, Apples, Basil, Thyme, Walnuts

Recipe

Vegan Endive Boats with Sun-Dried Tomato “Cheese”

5. Endives Appetizer
Via Vanille Verte

 

Now go and try out some of these fresh new recipes. No dull winter here!

 

5 Vegetables You Have To Try This Winter

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