Are you looking for vegetables in season during the winter? Kale, potatoes, and winter squash are often the first winter vegetables that come to mind, but many people forget about the other choices that are available during the cooler months.
Parsnips, Brussels sprouts, fennel, leeks and beets are also great choices!Parsnips look like white carrots but have a nutty flavor. Choose small parsnips since large ones can have a tough woody core. Parsnips taste great roasted with carrots or other root vegetables. They can also be boiled and puréed for a delicious alternative to mashed potatoes.
Brussels sprouts look like miniature heads of cabbage with a green or pale yellow color. They are high in Vitamin C and other nutrients. They taste great steamed or roasted and then tossed with a little olive oil and balsamic vinegar.
Fennel is a white or light green bulb with feathery leaves and it’s also high in Vitamin C. Every part of this licorice-flavored vegetable can be eaten. Chopped leaves and bulbs are delicious in salads, or sauté fennel with leeks for a unique side dish.Leeks are related to onions, but have a milder taste. They can be cut into thin slices and sautéed, and make a great addition to soups and stews.
Beets aren’t just purple anymore! Available in bright orange and even striped varieties–who knew?– beets are known for their earthy flavor. Beet greens can add lots of flavor and color to a salad, and beets themselves can be steamed or roasted. They’re so versatile—for the daring, there are even recipes for beet cupcakes and beet ice cream!
So, as the weather gets colder, break out of your rut and try something new. Let us know what your favorite winter vegetables are, and how you prepare them.
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Highlights from the February 10th Public Health Council Meeting posted on Feb 10
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