Weekend Plate: Underrated Winter Vegetables

It’s no secret that produce is nutritionally best fresh and in season. Although I often find myself dismissing winter’s offerings as bland, they are just…misunderstood. Parsnips, kumquats, and Brussels sprouts are a few items that are in season now.

Parsnips:
Parsnips are a root vegetable that looks like albino carrots. They are high in vitamin C, folic acid, and Manganese. When shopping for parsnips you should avoid larger ones, which will have a woody core.  They can be added raw to a salad, roasted with olive oil, or pureed as a change from a mashed potato dish.

Kumquats:
A small oval citrus fruit, kumquats are packed with vitamin C and low in calories. Like an orange, they are usually eaten whole. Originally native to China, kumquats can now be found in Florida and similar climates.

Brussels Sprouts:
Baby cabbage like in appearance, Brussels sprouts actually grow grouped on stalks. They are a great source of vitamin K and C but unfortunately have a bad reputation. Frozen Brussels sprouts are distant taste cousin of fresh ones. Like parsnips, I love when Brussels sprouts are roasted. When I cook them for guests I find the way people will be most willing to try them is to actually fry them and coat them in capers and vinegar (because if something salty and frying them doesn’t do it, I don’t know what will). Hopefully they will then progress to steamed, but there are no guarantees.

While we are all wishing away winter, take a chance and try out the produce, and be sure to do some sledding. You may find yourself wishing winter was back come springtime.