Shake Up Dinner with These 7 Ignored Winter Veggies
Hope you like it hot and hearty
It’s easy to fall into a veggie rut when the weather gets cold (miss you, heirloom tomatoes), but if you’re guilty of cooking the same old carrots, kale or broccoli night after night, we have news: There’s a whole other world of healthy, super-tasty winter vegetables you’ve probably never tried. Here are seven.
INSTEAD OF KALE, TRY RAINBOW CHARD
Use it in place of any leafy cooking green like spinach, kale or collards--it’s so packed with good stuff, it’s almost like taking a multivitamin. (Ya know, with your mac and cheese.)
INSTEAD OF CELERY, TRY FENNEL
Crunchy and light with a very faint licorice flavor, fennel makes a great team with chicken and citrus.
INSTEAD OF POTATOES, TRY CELERIAC
You know how we feel about mashed potatoes. But swapping it for a crazy flavorful, turnip-like root veggie? Let’s do it.
INSTEAD OF BROCCOLI, TRY BOK CHOY
This Asian veggie with dark, tender greens is a winter stir-fry champion.
INSTEAD OF CAULIFLOWER, TRY PARSNIPS
Make it mashed, make it “rice,” make it soup…the possibilities are endless.
INSTEAD OF ARUGULA, TRY MACHE
Believe it or not, these delicate little leaves have three times as much vitamin C as lettuce. Winter salad lovers, rejoice.