Chances are, when you think of December you don’t think of fresh vegetables. However, we’re here to tell you that you should! There is a variety of delicious veggies that are at their freshest in December that you can weave into your healthy cooking.
Next week, we are including a few in our Just Add Cooking box—cranberries in our Paneer, Bulgur & Cranberries dish as well as leeks in our Beef, White Bean and Leeks dish. A few other veggies that are fresh in December and that you can easily include in your dinner routine are: sweet potatoes, radishes, parsnips, celery, cauliflower, broccoli, and beets. A few of our favorite recipes using these ingredients are below. Enjoy!
Curried Carrot, Sweet Potato, and Ginger Soup – via health.com
This dish is a great way to get more vitamin A and beta carotene. Both the carrots and the sweet potatoes deliver oodles of both, making this recipe particularly good for both your skin and vision. Pair it with a whole grain baguette for a hearty and satisfying meal.
- 2 teaspoons canola oil
- 1/2 cup chopped shallots
- 3 cups (1/2-inch) cubed peeled sweet potato
- 1 1/2 cups (1/4-inch) sliced peeled carrots
- 1 tablespoon grated ginger
- 2 teaspoons curry powder
- 3 cups fat-free, less-sodium chicken broth
- 1/2 teaspoon salt
Heat oil in a large saucepan over medium-high heat. Add shallots; saute 3 minutes or until tender. Add potato, carrots, ginger, and curry; cook 2 minutes. Add broth; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until vegetables are tender; stir in salt. Pour half of soup in a food processor; pulse until smooth. Repeat procedure with remaining soup.
Yield: serves 5 (serving size: 1 1/4 cups)
Rouasted Cauliflower with Fresh Herbs & Parmesan – via cookinglight.com
Use parmesan and any fresh herbs you have on hand for this roasted cauliflower dish. While parsley, tarragon, and thyme make a nice combination, you can also try sage, chives, and rosemary for this holiday recipe.
- 12 cups cauliflower florets (about 2 heads)
- 1 1/2 tablespoons olive oil
- 1 tablespoon chopped fresh parsley
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh tarragon
- 3 garlic cloves, minced
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Preheat oven to 450°. Place cauliflower in a large roasting pan or jelly-roll pan. Drizzle with oil; toss well to coat. Bake at 450° for 20 minutes or until tender and browned, stirring every 5 minutes. Sprinkle with parsley, thyme, tarragon, and garlic. Bake 5 minutes. Combine cauliflower mixture, cheese, and remaining ingredients in a large bowl; toss well to combine.
Beet Salad with Miso and Black Sesame– via bonappetit.com
This salad’s secret? Combining raw and roasted beets delivers two textures from one ingredient.
- 6 small beets (about 1 lb.), preferably golden, scrubbed, divided
- 3 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- ¼ cup white miso
- 2 tablespoons rice wine vinegar
- 1 bunch watercress, trimmed
- 1 teaspoon black sesame seeds or toasted white sesame seeds
Preheat oven to 400°. Place 4 beets on a large piece of foil and rub with 1 Tbsp. oil; season with salt and pepper and close up foil around beets. Place on a rimmed baking sheet and roast until tender, 30–40 minutes. Unwrap beets and let cool slightly. Peel and cut into ½” wedges. Meanwhile, whisk miso, vinegar, remaining 2 Tbsp. oil, and 3 Tbsp. water in a small bowl. Set dressing aside. Thinly slice remaining 2 raw beets on a mandoline. Arrange watercress and roasted and raw beets on a platter and drizzle with reserved dressing; top with sesame seeds.