Making the most of fall and winter vegetables

Great ways to enjoy fresh flavours all year round!

I don’t know about you, but in the summer I seem to live off salads. I crave them for their fresh, bright flavours and the satisfying crunch that comes from eating raw food. I do like to cook with the seasons, however, to take full advantage of locally-grown produce, so that means that salads tend to appear less on my menus in the fall and winter, replaced by heaps of root and other sturdy vegetables.


Over time, I’ve learned to truly love (and even crave!) ingredients like cauliflower, turnip, carrots and beets, all of which are readily available throughout the fall and winter. Some people mention to me that they can’t think of creative ways to serve these vegetables; I’m sure some of them, just like me,  do not enjoy eating beautiful produce that’s been either overcooked or slathered in an overpowering sauce. To solve your winter vegetable woes, I’ve come up with a few fun ways to enjoy root and other seasonal vegetables and I’m happy to share them with you.

Roasted beet and garlic pesto

roasted beets, garlic and walnuts make a delicious pesto

Crunchy curried cauliflower pickles

curried cauliflower pickles

Quick pickled turnips, Lebanese-style

Tunisian carrot soup with mint and dukkah

carrot soup flavoured with ras el hanout and garnished with mint and dukkah

Root vegetable carpaccio with lemon-thyme vinaigrette

root vegetable carpaccio

winter vegetables such as beets carrots are so versatile and delicious

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

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