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5 Vegetables You Have to Try This Winter

Updated: Jul 18, 2019

Get inspired! Have some creative fun in the kitchen with 5 vegetables you have to try this Winter season, as they are at their peak!

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)

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



2. Brussels 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


3. Radishes


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


Via Coffee & Quinoa

4. Celery Roots (also known as 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


via BBC Good Food

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


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"


via Vanille Verte

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