Winter veggies: regional and tasty

Buying seasonal and regional fruit and vegetables has become increasingly important in recent years. The more colourful and varied the plate, the happier our immune system will be. This is because vegetables that are in season are bursting with vitamins and minerals.

But do we always realise which of the vegetables on sale in the supermarket are actually in season? Or do we rather assume that the supermarket assortment is orientated towards the four seasons? Unfortunately, the fact is that the same products are available in the supermarket almost all year round – with a few exceptions.
That’s why it’s a good idea to have a closer look at the seasonal calendar of your favourite vegetables at home and perhaps even discover some new, as yet unknown varieties. Today, we will introduce you to different winter vegetables, which perhaps not everyone knows yet.

Many people may only know celeriac as part of the ready-made soup vegetable bundle. Together with carrots, parsnips and parsley, it adds that certain something to the vegetable base of many soups. Nevertheless, celeriac does not get the attention it deserves. Celeriac, should not be confused with celery stalks, which have already achieved a certain level of popularity thanks to numerous recipes for green smoothies. But celeriac also has a lot to offer in terms of flavour and valuable ingredients. Its bitter substances and essential oils help with stomach upsets and counteract the acidic burping of stomach acid after heavy meals. Celeriac can also work wonders for flatulence, for example in the form of tea.

Thanks to its high vitamin C content, cabbage is becoming increasingly popular. It strengthens our immune system on cold winter days and, thanks to its high fibre content, aids digestion after heavy festive meals. Cabbage should not be eaten raw and should always be cooked for a sufficiently long time. It can be eaten boiled or steamed and tastes great as a side dish with meat or fish, or can also be prepared on its own in the oven with other colourful winter vegetables.

Our tip: try so-called “kale chips” in winter. Simply wash green cabbage thoroughly, tear into small palm-sized pieces, place on a baking tray and drizzle generously with olive oil. Finally, sprinkle with a small or large amount of salt as desired and pop them in the oven until they are nice and crispy brown.

Many people are probably not familiar with this winter vegetable. Perhaps some people have wondered what this carrot-like vegetable is all about as they pass by in the supermarket. We felt the same way until we prepared and tasted parsnips for the first time, and since then they have been on our plates several times a week.

Parsnips are an all-purpose root vegetable with a delicate, nutty-sweet flavour. It is therefore suitable for soups, as a tarte flambée topping, for winter salads and as a garnish for fish and meat dishes. My favourite way to season parsnips is with turmeric, sometimes also in the classic way with olive oil, herb salt and pepper.
In addition to their pleasant flavour, parsnips are a valuable source of minerals. They not only contain potassium and iron, but also calcium and magnesium. Perfect as a warm reward after sport and exercise. Just like carrots and celery, parsnip root is best cooked in the oven or steamed.

Winter vegetables are therefore anything but a boring side dish and, refined with colourful herbs and aromatic spices, can also be prepared as a meal in their own right, for example as warm oven vegetables, fresh salad or hearty soup. Have fun discovering delicious local winter vegetables!