Winter vegetables

Depending on where you live, finding good Winter produce can be difficult — this is especially true on the East Coast. Around this time of year, farmers markets lose a bit of lushness and start resembling outdoor root cellars. However, hidden amongst the piles of potatoes, carrots, and turnips is one of my most favorite vegetables ever: broccoli rabe, aka rapini.

I first came across this bitter leafy green while traveling in Italy and quickly learned that it does not taste like regular ol' broccoli. They're similar in color and texture, and even though broccoli rabe sprouts small florets, it's closer in relation to the turnip family. Being a big fan of turnip greens, kale, and chard, I was immediately attracted to its bold, pungent flavor. In Italian cuisine, it's common to saute broccoli rabe with a little bit of olive oil, chili flake, lemon juice, garlic, and sea salt. My favorite way to enjoy it is in the classic Italian pasta dish, orecchiette with broccoli rabe and spicy sausage — turkey sausage works great in this dish too, by the way. I love the versatility of this veggie because it can be roasted, braised, boiled, steamed, or sautéed.

Of course anything this dark, leafy, and green has gotta be good for you too. Broccoli rabe is low in calories, an excellent source of vitamin C, and has even more beta-carotene than the standard US broccoli; it's also packed with vitamin K and isothiocyanates, which help in the process of detoxifying cancer-causing substances before they cause harm.

Source: Flickr User cbertel

Depending where you live, having access to a variety of fresh produce can be hard during the Winter months. Thank goodness that root vegetables are in abundance though. These hearty vegetables hold up perfectly in comforting cold-weather dishes like stews, soups, and curries. And while most people are very familiar with carrots and potatoes, I've always been a sucker for parsnips — the neglected star of root veggies.

Parsnips look like a carrot that completely lost its orange hue. In terms of taste, they have the delicate flavors that are usually associated with root vegetables, but I find that a parsnip is sweeter than a carrot or potato. Nutritionally, it's a starchy veggie that's low in calories and is a good source of folic acid, vitamin C, and potassium. They also contain a decent amount of fiber and calcium too.

For me, cooking with parsnips is really easy because you can treat them pretty much the same way you do potatoes. I find that parsnips taste best roasted, especially when added to a Winter veggie medley because they add a nice sweetness to the dish. They also taste great diced in a stew or curry, or as a soup puree — especially when paired with cauliflower. For a little something different, add parsnips to your mashed potatoes or a gratin.

When shopping, look for medium-sized parsnips that are firm and blemish free. Raw parsnips can be stored for up to four weeks in your refrigerator. Pick some up at your local market this week! Tell me if you love the parsnip in the comments section below.