8. Brussels Sprouts
Blanch in boiling salted water and shock in ice cold water. Saute in butter and olive blend, and toss with Dijon mustard and fresh tarragon.
7. Delicata squash
Roasted with grapeseed oil, salt, pepper… try browning some butter and adding some cinnamon and nutmeg for a nice seasonal twist.
Roasted in a pan with a touch of water and red wine vinegar. Cover in foil and peel quickly after the beets are cooked. Fresh parsley and olive oil to finish… or serve cold in a salad with goat cheese and arugula.
4. Jerusalem Artichokes
Fast forward to #2. They can also be sliced think on a mandoline and fried like potato chips.
“Melted” in butter and salt. Don’t overcook or brown. This are a nice addition to any other listed winter vegetable.
Very versatile. This can be slices thinly or shaved in a raw salad. Perhaps best as a puree. Cook in milk, a bit of chopped white online and fresh garlic. Cook until tender and puree til smooth.
Simply roasted with olive oil, salt and pepper. Roast high and make sure the parsnips brown and carmelize for a completely different taste.