Leek winter vegetables
J-F. Mahé ** Leek ** The real star of winter is him! With its long barrels between green and blue, it brings the touch of color that it lacks at this time of the year to the vegetable patch. This vegetable, which can have a bad reputation with children, however, is enhanced in many ways, each one more tasty than the other: steamed then eaten cold, seasoned in vinaigrette, or even in soup where you will mix it with other winter vegetables such as potatoes and carrots.
Spinach winter vegetables
J-F. Mahé ** Spinach ** This one too, children fear it, and yet! Consumed raw, after removing the thick central rib, the spinach becomes a salad like the others. It will benefit from being served as an assortment with other winter salads: it will then awaken the whole with its leaves of a beautiful deep and shiny green and a rich flavor.
Cardon winter vegetables
J-F. Mahé ** Cardoon ** Here is a winter vegetable with spectacular foliage and whose noble port is reminiscent of that of the acanthus. This cousin of the artichoke is well known to gourmets. Consumed as a gratin, it is one of the traditional dishes of Christmas Eve in Rhône-Alpes and Provence. We consume its ribs which we put to blanch by covering them with an opaque film. This is the condition for enjoying tender and tender ribs for the holidays.
Winter vegetables squash
J-F. Mahé ** The squashes ** Even if they are brought in before the first frosts, the squashes are part of the kings vegetables of winter. Whether they are called pumpkin, butternut squash or pumpkin, with their round shapes and dapper colors, they are the promise of delicious gratins or vitamin soups!
Endive winter vegetables
J-F. Mahé ** Endive ** If its appearance does not tell you anything, it is because, before arriving white and clean on the shelves, endive is a salad like any other! In the fall, remove it from the ground, cut its foliage and then put it back in the ground, in the dark, in a substrate made of dry peat. This is the forcing step which causes the foliage to become almost translucent due to its growth in the dark. To taste raw in a vinaigrette or cooked with ham and bechamel sauce!
Winter vegetables chews
J-F. Mahé ** Lamb's lettuce ** Sown at the end of summer, lamb's lettuce is eaten all winter long in delicious salads. It is presented in rosettes a few centimeters wide. Its picking - and its weeding! - may require a little patience so, choose the so-called "giant" varieties to go faster from picking to tasting!
Beet winter vegetables
J-F. Mahé ** Beetroot ** Here is a vegetable with dazzling colors and which hides its pretty round cheeks under the ground. Beet is one of its vegetables that deserves to be better known. Those who do not appreciate its flavor or texture once cooked will have an interest in rediscovering it raw and grated, like carrots. It is then a feast for the eyes, because of its deep purple color, as well as for the palate!
Carrot winter vegetables
J-F. Mahé ** Carrot ** We know it orange, but it also comes in red, purple, white or yellow. The carrot is reputed to color the cheeks of babies thanks to the carotene it contains. It is also a precious source of vitamin and good humor for the whole family!
Jerusalem artichoke winter vegetables
J-F. Mahé ** The Jerusalem artichoke ** This root vegetable with strange shapes, fell into disuse after the last war, is making a comeback. It has for it to be economical and a refined flavor - reminiscent of artichokes - which will benefit all those who dare to overcome appearances. If it is deemed poorly digestible, it is quite different when it is eaten raw. To do this, grate it like carrots or beets and season with a vinaigrette. It is delicious !
Winter vegetables red cabbage
J-F. Mahé ** Red cabbage ** Planted in early summer, the red cabbage will expand over the months and then start to head. Cut off its foot and remove its heart after removing the peripheral leaves. It is delicious eaten raw and grated, with a vinaigrette.
Winter vegetables salad
J-F. Mahé ** Salads ** Whether curly or flat, red or green, salads are among the essential vegetables of winter! To consume it throughout the season, vary the varieties by choosing those adapted to the cold. To arrive safely until spring, if the winter is really harsh, you just have to shelter them in a greenhouse or under a forcing veil.
Rhubarb winter vegetables
J-F. Mahé ** Rhubarb ** In this season, the supply of vegetables is greater than the supply of fruit. However, nature offers a few varieties that can make delicious desserts. This is the case of rhubarb which will be eaten as a compote or pie. As in the case of cardoon, it is the ribs that are eaten. Cut them and then remove the wires surrounding them by peeling off the skin. A hint of sugar is enough to reduce the bitterness of rhubarb. Enjoy your meal !