Vegetables are a healthy source of carbohydrates and vitamins and minerals. During the winter, you can get crafty with these vegetables in foods like soups and chowders. But before you do that you need to know which vegetables you are going to be working with.
Cruciferous vegetables are indeed winter veggies. You can enjoy an abundance of broccoli, cauliflower, Brussels sprouts and cabbage. All of the crunch helps you to chew more and eat less. They also make good substitutes in certain recipes.
An example would be mashed potatoes. If you are trying to cut down on white potatoes, mash up cooked cauliflower and add some sour cream to get the consistency of mashed potatoes but with a healthier twist.
These hearty veggies especially broccoli is labeled a super food. This means that in itself it contains all the nutrients and minerals that you need. Now you won’t be eating broccoli all day but you will get a healthy dose of everything when you eat it. It is also instrumental in lowering your risk of certain cancers, boosting the immune system and increasing antioxidants.
Root vegetables are also popular in winter. These include carrots, celery, potatoes, onions, squash, sweet potatoes, turnips, rutabagas and the like. They require longer cooking times to break them down and soften them but it is well worth it because of the flavors they impart.
Some of these you may have heard of but haven’t worked with before. The winter is the best time to experiment with new flavors and recipes. Here are a few examples of recipes that you can use to help you get the taste of these winter vegetables.
Cream soups – One thing about cream as opposed to broth soups is that they are thicker and stick to you longer for a full feeling. Try using a food processor to blend some cooked squash and potatoes or chopped up broccoli. Add some chopped chives, green onions and other spices along with fat free sour cream to add flavor.