Well it sure is winter but it’s not all bad! It’s time for the root vegetable to shine! We are already well into pumpkin season and have been enjoying them since mid-Autumn, now we welcome some other delights to the table. In season for winter are; parsnips, brussel sprouts, cauliflower, fennel, swedes, rhubarb, turnips, yams and many more. We will take a look at a few of our favourites; you can expect to see them all at the market for the next few months.
Parsnips are a root vegetable that is related to carrot. It has a sweet and nutty flavour with creamy coloured flesh. Vegetable should be firm, avoid large fibrous roots as it usually indicates a similar texture in the core. Parnsips can be roasted, mashed, baked and pureed.
Super easy parsnip puree: cut up desired amount of parsnip, boil till soft then puree in a blender with a dash of milk, salt and pepper till smooth. The puree eats well with any kind of roast.
Brussel sprouts have managed to get themselves a bad rap, but they definitely don’t deserve it! When cooked properly they a delish morsels of goodness. They grow on the stalk of a large leafy plant and are a vegetable grown in the colder months.
Roasted brussels sprouts and walnuts: this is a great side dish to accompany any meal. Heat your oven to 180 degrees. Toss Brussel sprouts, chopped walnuts, olive oil, salt and pepper on a tray. Roast for 20-25 minutes or until sprouts are soft. Enjoy (can substitute walnuts with preferred nuts, pine nuts work well too).
Rhubarb is the sweet flavoured edible plant stalk, but don’t eat the leaves as they are poisonous. Make sure you are choosing firm, glossy looking stalks to ensure you are picking the best product.
Cereal topping: dice and stew your rhubarb with a little sugar and a splash of lemon until soft. This is a great topping to add to your muesli, yoghurt or porridge.