While we might think longingly back on summer and its exuberant offerings of fresh tomatoes, luscious stone fruit and tender baby greens, it’s time to relish in the bounty of winter vegetables.
The winter months give us a number of hearty veggies that provide comfort and superb nutrition, not to mention versatility and great taste.
Grace O, founder of FoodTrients, thehealth and wellness food website, lists the most nutrient-packed fresh winter vegetables available this time of year:
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Kale
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Brussel Sprouts
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Carrots
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Swiss Chard
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Parsnips
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Rutabagas
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Red Cabbage
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Radishes
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Parsley
Warm up this winter with these two nutrient-packed recipes.
Rainbow Chard and White Bean Soup
This is an easy and satisfying soup to make. Add in leftovers to make it even more substantial.
Serves 4
Ingredients
4 Tbs. extra virgin olive oil1 large onion, diced3 stalks of celery, sliced3 carrots, sliced into coinsSea salt2 15-oz. cans cannellini beans, drained and rinsed4 cups (1 carton) low sodium brothJuice of ½ lemon4 cloves of garlic, minced¼ cup fresh cilantro leaves, chopped1 bunch of rainbow chard, washed and roughly choppedFreshly ground pepper
Directions1. Heat 1 tablespoon of the olive oil in a medium pot over medium-high heat. Add the onion, celery, carrots, and 1 tsp. salt and cook until the vegetables are golden brown, about 5 minutes. Add the beans and broth, bring to a simmer, and cook 10 minutes.2. Meanwhile, heat the remaining 3 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and cilantro and cook until the garlic is soft, about 30 seconds. Stir in the chard, cover, and cook until wilted, about 1-to-2 minutes.3. Scrape the contents of the skillet into the pot, add in the lemon juice and simmer until heated through, about 5 minutes. Season with salt and pepper.
So, settle down by the fire (or a bunch of candles) and comfort yourself with some hearty winter vegetables.
Roasted Parsnips with Rosemary Garlic Butter
Nothing brings out the natural sweetness and earthiness of parsnips like roasting. They go especially well fruits and other vegetables such as apples, carrots, pears, and spinach.
Serves 4
Ingredients
2½ lb. fresh parsnips, scrubbed and cut in half lengthwise into batons5 Tbs. butter2 cloves of fresh, peeled garlic2 tsp. fresh minced rosemarySalt and pepper to tasteChopped fresh parsley for garnishCrushed red pepper flakes (optional)
Directions1. Preheat oven to 450˚F. Spread the parsnips on a rimmed baking sheet.2. Melt the butter in a skillet over medium heat. Stir in the garlic and cook for 20 seconds. Remove from the heat and stir in the rosemary.3. Pour the rosemary garlic butter over the parsnips. Season with salt and pepper. Toss to coat. Spread parsnips out in a single layer.4. Roast the parsnips for 15 minutes. Stir and continue to roast for 8-to-10 more minutes, or until tender. Remove from the oven. Salt and freshly ground pepper to taste.5. Garnish with parsley, crushed red pepper flakes, and serve.
About FoodTrients
FoodTrients is a resource dedicated to the foods and rejuvenating nutrients that help us fight the diseases of aging and promote longevity. All of the recipes combine modern scientific research and medicinal herbs and ingredients from cultures around the world. They’re loaded with flavor and superfoods, which promote wellness, increase energy and vitality, improve skin, and help people look and feel younger.
About Grace O
Grace O launched FoodTrients.com in 2010 where she shares age-defying superfoods from around the world and creates delicious recipes with them. Grace is the author of three award-winning cookbooks—The Age GRACEfully Cookbook: The Power of FOODTRIENTS to Promote Health and Well-being for a Joyful and Sustainable Life; The Age Beautifully Cookbook: Easy and Exotic Longevity Secrets from Around the World, and the multi-award-winning Anti-Aging Dishes from Around the World.
Recipes reprinted with permission of Grace O and http://www.FoodTrients.com
