NOW THAT WINTER IS HERE, nature provides New Hampshire with hearty vegetables to keep us fueled and healthy for long days of skiing and snowy hiking. Think: flavorful soups, side dishes, and even a homeopathic method to fight off those pesky winter colds!
CABBAGE
Even though I love summer salads with chopped cabbage, in the winter I crave something warming. Try braised cabbage instead! First, chop cabbage into small pieces and cook in oil over medium-high heat. After a few minutes, add some chopped garlic. Add 2 cups of bone or veggie broth and let simmer for about 5 more minutes. The result is delicious, tender cabbage
BEETS
Growing up, my mom always told me that beets are nature’s candy. At the time, I may have said, “Yeah, right,” but now, I can’t get enough. Poke holes in the beets before wrapping them in tinfoil and roasting them at 400° in the oven until fork tender for about an hour. The skin is easy to peel off when fully cooked at the end (but your fingers will turn purple!).
PARSNIPS
This great winter vegetable doesn’t get nearly enough love. I like eating them mashed with butter for a slightly different take on mashed potatoes. All you need to do is cut up the parsnips, boil them, and mash them with butter, seasonings, and salt. Perfection!
SWEET POTATOES
These versatile root vegetables can go either savory or sweet. Fries or pies. Thyme or cinnamon. My absolute favorite way to eat sweet potatoes is roasted with a drizzle of tahini. Something about the nuttiness from the tahini really accentuates the natural sweetness of the sweet potato.
GARLIC
Every winter, I always get hit with some type of cold or flu. I hadn’t heard of garlic’s healing properties until moving to the Northeast, but I now know so many people that swear by it. Eating garlic raw, steamed and mashed, or simply cooking with it has been linked to helping alleviate symptoms from different bacteria, viruses, and fungi.
