{"id":267,"date":"2022-01-07T16:33:37","date_gmt":"2022-01-07T15:33:37","guid":{"rendered":"https:\/\/www.countryfile.com\/?p=106877"},"modified":"2022-01-07T16:51:24","modified_gmt":"2022-01-07T15:51:24","slug":"how-to-make-the-most-of-britains-winter-veg","status":"publish","type":"rss_feed","link":"https:\/\/c01.purpledshub.com\/bbccountryfile\/rss_feed\/how-to-make-the-most-of-britains-winter-veg\/","title":{"rendered":"How to make the most of Britain\u2019s winter veg"},"content":{"rendered":"

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By Tom Hunt\n \t\t<\/p>

Published: Friday, 07 January 2022 at 12:00 am<\/p>

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At first glance, winter\u2019s offering of fruit and veg might seem limited and unglamorous. But hidden within the deepest darkest month of the year lies a glorious bounty of seasonal British veg, waiting for its turn in the spotlight.<\/p>\n

Here\u2019s what to eat now, how to cook it and how to get the most from the whole of every vegetable.<\/p>\n

Which vegetables are best in winter?<\/h2>\n

At this time of year, roots, brassicas and alliums are the best choice, when colder weather sweetens root vegetables and makes leafy greens more crisp. This holy trinity of winter veg forms the basis of many delicious and comforting dishes that work well in mid-winter.<\/p>\n

I\u2019m a kale lover, and there\u2019s a huge diversity on our greengrocers\u2019 shelves right now. Scots kale, Russian red, sea kale, curly green and deep, dark cavolo nero hardly need any preparation: simply steam and dress with extra virgin olive oil, lemon juice, sea salt and freshly cracked black pepper for an easy but divine side.<\/p>\n

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Cavolo nero can withstand frosts and gets sweeter and crisper for them.\/Credit: Getty<\/span><\/figcaption><\/div>\n

Another of my long-awaited favourites are Jerusalem artichokes. This tuberous root tastes rich and satisfying, and is seriously good for gut-health, full of prebiotic fibre (and for this reason, best eaten in small amounts to avoid unwanted side effects). Pur\u00e9e a few and stir them into mashed potato, or roast until they become a touch chewy alongside new potatoes with rosemary and garlic.<\/p>\n

Of course, eating local, seasonal and ideally organic produce supports our food sovereignty \u2013 but it also means we get best possible nutrition and taste from it. We really are what we eat: fresh food that has been grown with care, nurturing nature, tastes better because of the nutrient-dense soil and biodiverse ecosystem.<\/p>\n

How to make the most of the whole vegetable<\/h2>\n

If we are going to invest in better produce, it makes economic sense to enjoy the whole vegetable with zero waste. I call this root-to-fruit eating \u2013\u00a0and it is easier than you may think.<\/p>\n

For example, root greens are as, if not more, nutritious than the root itself and can be cooked in place of any leafy green. At home, I make a dip with beetroot leaves called Beetroot leaf borani. To make: wash, shred and wilt the leaves in a pan with garlic and extra virgin olive oil, then blend with yoghurt. Include the stalks for a brilliant magenta-coloured dish.<\/p>\n

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Beetroot boriani is delicious on toast with pumpkin seeds and salad leaves.\/Credit: Getty<\/span><\/figcaption><\/div>\n

Chopping herbs? Save time and money by including any soft stalks, which make up 70% of the herb and contain just as much flavour. Finely chop and use the bunch as a whole to get the most out of it.<\/p>\n

What\u2019s in season in January and February<\/h2>\n

Find the right supplier and you can enjoy a host of exotic-looking seasonal stars right now. Candy stripe beetroot, hypnotically shaped Romanesco broccoli, purple and golden cauliflowers, ugly (and oh so delicious) celeriac feature regularly at our restaurant Poco. Leafy heads of celery can be used in place of flat-leaf parsley, rainbow chard brings vibrancy to winter dishes, and pink-stemmed Treviso chicory gives a delicious bitter crunch in winter salads \u2013 perfect paired with blue cheese and orange.<\/p>\n

The wild also has some ingredients to offer foragers, including winter chanterelle mushrooms, crab apples, sea buckthorn, three-cornered leek \u2013 a delicious wild garlic alternative \u2013 and sea vegetables including kelp, sea lettuce and dulse seaweed.<\/p>\n

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