Winter vegetables have a bad reputation, but chefs show that you can make a thousand other things with them than soups!
Vegetables come back in force with winter, and chefs say that we are completely missing out on their true potential. In an article from Parisianthey recall that these vegetables are often unlovedlack of inspiring recipes. However, their flavors explode when cooked in something other than a simple soup.
The bad reputation of winter vegetables
In winter, seasonal vegetables are too often associated with canteens and bland dishes, even though they have real potential. The leaders say: cabbage, parsnips, beets or squash can become incredible with the right cooking. For example, roasting in the oven for a long time concentrates the juices and creates really deep flavors.
Another secret is coloring. Sear a leek, carrot or turnip over high heat caramelizes natural sugars and changes everything to taste. The vegetables become delicious, almost “ gourmet », simply by cooking them al dente then adding herbs, spices or dried fruits. We are far from the monotonous soup!
Stunning ideas to enhance all vegetables
The leaders cited in The Parisian go even further: they use vegetables in unexpected recipes. Beetroot for dessert, spaghetti-style squash, leeks transformed into chips… There is no shortage of ideas. Roasted pumpkin becomes magical with a sauce cheese and black pepper ”, and roasted beetroot goes perfectly with trout roe and smoked eel.
At home, even the savory dishes are a surprise: carrots with cumin served with poultry, marinated mushrooms in vinegaror endives combined with fragrant mousses. Winter gives more variety than you might think, and vegetables have a central place, full of creativity and character.
How to cook vegetables at home without the hassle
The chefs assure that you can take inspiration from their techniques at home, without professional equipment. Pumpkin in fried sticks or in the oven, dipped in an herb sauce, works wonders as an aperitif. Vegetables mixed into homemade gnocchi are also super simple and super comforting.
You can also twist winter vegetables with generous gratins, a homemade béchamel or a little grated Comté cheese. Even the cooking juices at the bottom of the pans become incredible sauces. And to wake up the cauliflower, simply blanch it then marinate or roast it in brown butter. Enough to completely rediscover seasonal vegetables!
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