During the winter, nature is at rest, but some fruits and vegetables still land on our plates.we suggest you discover or rediscover some products and advise you on how to cook them.
Cooking diverse food in winter can seem like an impossible mission. It’s true that compared to summer, which is a bit of an adventure with all its fruits, flowers and vegetables growing everywhere while basking in the sun, winter can seem a bit dull. So yes, there is no denying that winter is a less prolific season than others. But it is far from leaving us destitute, for those who know what nature has to offer.
Indeed, if the sun misses some products as much as we do, others are very accommodating.
If you dig a little deeper, you will find many seasonal recipes that will bring originality and renewal to our taste buds! In fact, the secret is to divert classic recipes and adapt them to seasonal products, for an original and tasty result.
No more excuses, winter will be colourful and rich in fruits and vegetables. Bad habits in the closet and then we’ll go shopping!
Rediscover winter vegetables!
Let’s leave potatoes and carrots aside for a while. Among the vegetables long forgotten and returning to the front of the stall is the parsnip, which comes in many forms. These vegetables are better if they have spent the winter (or part of it) in the ground, as the cold makes them tastier. Impossible not to find what you’re looking for in the many variations of parsnip: soups and veloutéés, crisps, mashed potatoes (combined with potatoes) or sautéed to accompany roasted meats.
As a starter, why not prepare yourself a little parsnip cream (the recipe, here!)? This is an opportunity for me to talk about soup, a real winter VIP, which can also include other vegetables such as pumpkin. Let yourself go on the velveties to fill up on vitamins in a gentle way.
Jerusalem artichokes have also made a strong comeback on the shelves and in the cupboards. Particularly good in soups, Jerusalem artichokes can be cooked in many forms. We’ve found a recipe (here!) for Jerusalem artichoke and potato pancakes that looks very appetizing!
For the more classic ones, winter vegetables range from carrots to leeks, turnips, squash or spinach. But nothing prevents you from cooking them differently to vary the pleasures and diversify your meals. The squash, whether classic, butternut or spaghetti will bring originality and sweetness to your dishes. Honestly, what could be more enjoyable than cooking new products?
You can indulge in quiches (spinach/goat, leek, etc.), pies (with onions) or vegetable bricks. Potatoes and cabbage, the faithful servants of winter, can be stuffed (with meat, cheese, vegetables).
Winter is also an opportunity to be inventive while having fun!
Fruit + winter = originality!
Exotic fruits can often be found on supermarket shelves in winter. If they are in season on the other side of the globe, it’s far from being the case in France. Importing them here has a cost, both financial and ecological. Although the typical winter fruits are not very numerous, their potential is often underestimated.
For the months of December, January and February, the seasonal fruits are:
Mandarin (or clementine),
Beware, scoop: it is possible to make something other than compotes or salads with all these fruits. It is by preparing them in a different and original way that you will learn to appreciate them again.
Here’s a little preview of the little fruity delicacies you can prepare for yourself this winter
Hazelnut and apple muffins…
A chocolate pear or chestnut cream tiramisu.
Walnuts and hazelnuts can also be nibbled or used in cakes and other crunchy cookies.
Crumbles are also a good alternative to recycle your fruit, as is making jams and smoothies. We make everything out of fruit today!
To conclude, don’t forget that cooking seasonal products is responsible cooking! So don’t be afraid to try improbable recipes, you might be surprised!
So, what are your favourite fruits and vegetables in winter?