Taste the Warmth of Hearty Winter Vegetables

By Grace O

 It’s that time of year when the sun sinks too early and you’re ready to light a fire, or at least scented candles. While we might think longingly back on summer and its exuberant offerings of fresh tomatoes, luscious stone fruit and tender baby greens, it’s time to relish in the bounty of winter vegetables. The winter months give us a number of hearty veggies that provide comfort and superb FoodTrient nutrition, not to mention versatility and great taste. 

Here’s my list of the top winter vegetable with nutrients that promote healthy aging and longevity, which I call FoodTrients:

• Kale
• Brussel Sprouts
• Carrots
• Swiss Chard 
• Parsnips
• Rutabagas
• Red Cabbage
• Radishes
• Parsley

Warm up this winter with these two FoodTrient-packed recipes.

Rainbow Chard and White Bean Soup

Serves 4

This is an easy and satisfying soup to make. You can add in leftover chicken if you like to make it even more substantial.

Ingredients

• 4 Tbs. extra virgin olive oil
• 1 large onion, diced
• 3 stalks of celery, sliced
• 3 carrots, sliced into coins
• Sea salt
• 2 15-oz. cans cannellini beans, drained and rinsed
• 4 cups (1 carton) low sodium chicken or vegetable broth
• Juice of ½ lemon
• 4 cloves of garlic, minced
• ¼ cup fresh cilantro leaves, chopped
• 1 bunch of rainbow chard, washed and roughly chopped
• Freshly ground pepper

Directions

1. Heat 1 tablespoon of the olive oil in a medium pot over medium-high heat. Add the onion, celery, carrots, and 1 tsp. salt and cook until the vegetables are golden brown, about 5 minutes. Add the beans and broth, bring to a simmer, and cook 10 minutes.
2. Meanwhile, heat the remaining 3 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and cilantro and cook until the garlic is soft, about 30 seconds. Stir in the chard, cover, and cook until wilted, about 1-to-2 minutes.
3. Scrape the contents of the skillet into the pot, add in the lemon juice and simmer until heated through, about 5 minutes. Season with salt and pepper.

Roasted Parsnips with Rosemary Garlic Butter

Serves 4

Nothing brings out the natural sweetness and earthiness of parsnips like roasting. They go especially well with pork, chicken, and other fruits and vegetables such as apples, carrots, pears, and spinach.

Ingredients

• 2½ lb. fresh parsnips, scrubbed and cut in half lengthwise into batons
• 5 Tbs. butter
• 2 cloves of fresh, peeled and roughly chopped garlic
• 2 tsp. fresh minced rosemary
• Salt and pepper to taste
• Chopped fresh parsley for garnish
• Crushed red pepper flakes (optional)

Directions

1. Preheat oven to 450 degrees F. 
2. Spread the parsnips on a rimmed baking sheet.
3. Melt the butter in a skillet over medium heat. Stir in the garlic and cook for 20 seconds. Remove from the heat and stir in the rosemary.
4. Pour the rosemary garlic butter over the parsnips. Season with salt and pepper. Toss to coat. Spread parsnips out in a single layer.
5. Roast the parsnips for 15 minutes. Stir and continue to roast for 8-to-10 more minutes, or until tender. Remove from the oven. Salt and freshly ground pepper to taste.
6. Garnish with parsley, crushed red pepper flakes, and serve.

So, settle down by the fire (or a bunch of candles) and comfort yourself with some hearty winter vegetables.

For more information about the health benefits of winter vegetables and recipes click here: Taste the Warmth of Hearty Winter Vegetables – FoodTrients.  

– Grace O is the creator of FoodTrients, a unique program for optimizing wellness and longevity. She is the author of three award-winning cookbooks. Her latest cookbook is “Anti-Aging Dishes from Around the World.” You can find more age-defying recipes at Foodtrients.com/recipes. Recipes and photos reprinted with permission of FoodTrients.com.