Chef's Corner: Winter veggies cut grocery costs
The other day, I went grocery shopping expecting to pay bout $50.00 for my food and came out having forked over $70.00, paying $2.50 for a red pepper alone. After this expensive produce experience I decided it was high-time I figured out exactly which local vegetables are in season in the winter and stop purchasing those that come from far away places and leave my wallet lacking.
As it turns out, winter vegetables are some of my forgotten favourites and, unfortunately, some of the most misunderstood and under appreciated. The following recipes utilize and highlight these historically hated vegetables and, with any luck, some of you brave souls will try them and realize that winter vegetables aren't scary and gross but delicious and courteously cheap during the cold months.
Beet Soup
The vivid colour of beets and the absolutely mad notion that they should be pickled has earned them poor repute. In actuality, beets taste a lot like carrots, are chockfull of vitamin C and are cheap almost all year round. They are quite satisfying raw but also work well in this exceptionally delicious soup.
- 5 or 6 medium sized beets, peeled and roughly chopped
- 1 medium onion, chopped
- 2 cloves garlic
- 1 1/2 cups chicken stock
- 1 156 ml can tomato paste
- 1/2 cup sour cream
- 4 1/2 cups water
- 2 tsp yellow curry powder
- 1/2 tsp cayenne pepper
- salt
- pepper
- 1 tbsp oil
In a stockpot, heat oil over medium heat then add beets, onion and garlic and cook until tender. Next, add water and stock, bring to a boil and simmer for ten minutes then blend contents until smooth in food processor, blender or with hand emulsion-blender. (**If using food processor do not put stopper in spout and if using blender, do not use lid but rather cover the mouth of pitcher with clean kitchen towel) Return blended beet mixture to pot over same medium heat, add seasonings and heat for another five minutes, stirring. Add sour cream when ready to serve. Freeze without sour cream; never freeze soups with dairy; never re-freeze soup.
Brussels Sprouts with Red Onions
Possibly the most hated of vegetables, overcooking rather than taste is what has earned Brussels sprouts their tremendously undeserved bad reputation. With a taste similar to cabbage, but milder, Brussels sprouts are high in vitamins C and A and also contain a relatively high iron content. This recipe makes a terrific side, especially in accompaniment to heavier entrees, such as beef or fried meats.
- 15-20 brussels sprouts, stalks and outer leaves trimmed, halved
- 1 smallish red onion, thinly sliced
- 2 tbsp
- balsamic vinegar
- 1 tbsp oil
- salt
- pepper
Add approximately five cm of water and cleaned brussels sprouts to a large sauce pan, heat over a medium-high setting for five minutes or until tender then drain. Next, in a large skillet, heat oil then add onions and cook, stirring occasionally until transparent or about three minutes. Add vinegar to pan (be careful, the fumes will kill‘ya), ensuring onions are thoroughly coated and cook for 30 seconds to one minute. Next, toss in Brussels sprouts and toss or stir to combine, cook until brussles sprouts are warmed through again.
Winter Vegetable Casserole
This dish is positively brimming with those discomforting looking root vegetables we are so apt to pass by out of fear and mystery. Be afraid no longer, my friends: celeriac tastes like celery, rutabaga tastes like cauliflower, parsnips taste like carrots and they all taste great together!
- 1 medium potato
- 1 medium celeriac
- 1 medium parsnip
- 1 medium rutabaga
- 2 tbsp butter
- 1 tbsp flour
- 1 cup milk
- salt
- pepper
- 1 cup bread crumbs
Preheat oven to 350 F. Peel all vegetables then chop into approximately five cm cubes. Boil water in a large saucepan then add vegetables, boiling until tender or about 10 minutes then drain. Transfer vegetables into a large casserole dish. Make white sauce by heating butter over medium-high heat, stirring in flour then gradually adding the milk, stirring or whisking to combine. Bring sauce to a boil then allow to boil for one minute, season to taste then pour over vegetables in casserole, top with breadcrumbs and bake for 30 minutes.
As it turns out, winter vegetables are some of my forgotten favourites and, unfortunately, some of the most misunderstood and under appreciated. The following recipes utilize and highlight these historically hated vegetables and, with any luck, some of you brave souls will try them and realize that winter vegetables aren't scary and gross but delicious and courteously cheap during the cold months.
Beet Soup
The vivid colour of beets and the absolutely mad notion that they should be pickled has earned them poor repute. In actuality, beets taste a lot like carrots, are chockfull of vitamin C and are cheap almost all year round. They are quite satisfying raw but also work well in this exceptionally delicious soup.
- 5 or 6 medium sized beets, peeled and roughly chopped
- 1 medium onion, chopped
- 2 cloves garlic
- 1 1/2 cups chicken stock
- 1 156 ml can tomato paste
- 1/2 cup sour cream
- 4 1/2 cups water
- 2 tsp yellow curry powder
- 1/2 tsp cayenne pepper
- salt
- pepper
- 1 tbsp oil
In a stockpot, heat oil over medium heat then add beets, onion and garlic and cook until tender. Next, add water and stock, bring to a boil and simmer for ten minutes then blend contents until smooth in food processor, blender or with hand emulsion-blender. (**If using food processor do not put stopper in spout and if using blender, do not use lid but rather cover the mouth of pitcher with clean kitchen towel) Return blended beet mixture to pot over same medium heat, add seasonings and heat for another five minutes, stirring. Add sour cream when ready to serve. Freeze without sour cream; never freeze soups with dairy; never re-freeze soup.
Brussels Sprouts with Red Onions
Possibly the most hated of vegetables, overcooking rather than taste is what has earned Brussels sprouts their tremendously undeserved bad reputation. With a taste similar to cabbage, but milder, Brussels sprouts are high in vitamins C and A and also contain a relatively high iron content. This recipe makes a terrific side, especially in accompaniment to heavier entrees, such as beef or fried meats.
- 15-20 brussels sprouts, stalks and outer leaves trimmed, halved
- 1 smallish red onion, thinly sliced
- 2 tbsp
- balsamic vinegar
- 1 tbsp oil
- salt
- pepper
Add approximately five cm of water and cleaned brussels sprouts to a large sauce pan, heat over a medium-high setting for five minutes or until tender then drain. Next, in a large skillet, heat oil then add onions and cook, stirring occasionally until transparent or about three minutes. Add vinegar to pan (be careful, the fumes will kill‘ya), ensuring onions are thoroughly coated and cook for 30 seconds to one minute. Next, toss in Brussels sprouts and toss or stir to combine, cook until brussles sprouts are warmed through again.
Winter Vegetable Casserole
This dish is positively brimming with those discomforting looking root vegetables we are so apt to pass by out of fear and mystery. Be afraid no longer, my friends: celeriac tastes like celery, rutabaga tastes like cauliflower, parsnips taste like carrots and they all taste great together!
- 1 medium potato
- 1 medium celeriac
- 1 medium parsnip
- 1 medium rutabaga
- 2 tbsp butter
- 1 tbsp flour
- 1 cup milk
- salt
- pepper
- 1 cup bread crumbs
Preheat oven to 350 F. Peel all vegetables then chop into approximately five cm cubes. Boil water in a large saucepan then add vegetables, boiling until tender or about 10 minutes then drain. Transfer vegetables into a large casserole dish. Make white sauce by heating butter over medium-high heat, stirring in flour then gradually adding the milk, stirring or whisking to combine. Bring sauce to a boil then allow to boil for one minute, season to taste then pour over vegetables in casserole, top with breadcrumbs and bake for 30 minutes.
