VEGETABLES AND FRUITS THAT ARE AT THEIR BEST IN THE COMING MONTHS
– And this is what you can make with them –
Oh people, I am so looking forward to mandarins (yes yes, I am easily pleased). At least one net per day goes through. I don't necessarily know if that's so incredibly good, but I don't really care. Better that than a bag of ginger nuts, shall we say? The pears are also slowly becoming soft again. Great for stewing or incorporating into a salad with endive and blue cheese, just to name a few. There are still more vegetables and fruits that we can look forward to in the coming season because they are at their tastiest then. I will share my favorites plus what you can make with them.
Kaki fruit
Do you know that one? Discovered only a few years ago. By grandma. Peel and eat, delicious. Or in a salad with arugula and mozzarella and toasted pine nuts.
Apple
It’s also really apple sauce time, because I think that’s something for when it’s cold. Peel Goudreinet apples in a pot, add water, a little sugar (or agave syrup), let it simmer on low heat until soft. You can blend it with a hand mixer, but I always find compote very tasty too.
Pear
A perfectly ripe pear is perhaps one of the tastiest fruits. Oh, delicious in a green smoothie, it immediately makes the kale or spinach taste disappear. Or toast a slice of bread, place slices of Parmesan cheese on top and then pear. Add a walnut and arugula and yum.
Mandarins
I already told you. Nets are being consumed. The deeper into December, the tastier they become. I wouldn't do much more with them. Just eat them by the handful.
Witlof
I’m not such a fan of oven-baked endive. I prefer this vegetable in a salad with raisins, apples, and walnuts. A good mustard dressing on top and it can go on the table.
Brussels sprouts
Ah, for many, this is not tasty at all, which I can certainly imagine, but it really depends on how you prepare Brussels sprouts. I would never blend them into a smoothie, but briefly boiling and then stir-frying with an onion and garlic is really delicious. For those who dare: add some bacon bits. Just don’t overcook the sprouts. There’s really nothing good about that.
Cauliflower
The simplest, but oh so delicious is cauliflower soup. Ready in fifteen minutes and super filling. Here, this is what you need: 1.5 liters of boiled water with 2 vegetable bouillon cubes, 1 onion, 1 whole cauliflower, 3 other types of vegetables, 1 can of coconut milk, coconut oil, and fresh parsley.
Sauté a chopped onion in a bit of coconut oil. Meanwhile, boil the water and add the bouillon cubes. Cut the cauliflower into small pieces and add them to the onion. Pour the broth into the pot with the cauliflower. Once the cauliflower is tender, blend it with a hand mixer until smooth. Add the can of coconut milk and mix everything for a moment. Add salt and pepper to taste and, if you like, a bit of nutmeg. This soup is also delicious without coconut milk.
Pumpkin
I could eat this all year round, but in winter it’s at its best and this vegetable fits more with the cold, don’t you think? Here you see my favorite recipe.
