Our winter veggie recipes are packed full of nutritious, hearty Australian produce and bursting with seasonal flavours. The perfect comfort food to see you through crisp days and chilly nights.
This super-healthy, budget-friendly vegetable provides plenty of vitamins and minerals and is also rich in fibre, folate and antioxidants. Any type of cabbage – whether savoy, green, red or napa – will give your immunity a boost. Try this creamy traditional Irish dish for a tasty take on bubble and squeak.
- Boil the potatoes in a large saucepan until soft enough to mash.
- Boil the cabbage for about 3 minutes until just tender
- Melt the butter and fry the bacon until lightly coloured
- Add the spring onions and cabbage and heat through
- Drain and mash the potatoes with the remaining butter, cream and lots of seasoning.
- Stir in the cabbage, bacon and onions.
- Crack the eggs carefully into a simmering pan of water and poach for 3 minutes.
- Remove from the water with a slotted spoon and serve atop the colcannon.
Sweet potatoes are available all year round, but these nutritious orange-hued veggies are at their golden best in winter. They’re crammed full of goodness including fibre, beta-carotene, vitamins A and C, and antioxidants. Plus, they rank lower in the glycaemic index than the humble white potato. Sweet potatoes are incredibly versatile so you’ll find tonnes of recipes to choose from this winter, but here’s one that makes the most of their sweetly satisfying natural flavour.
- Preheat oven to 210 degrees Celsius and lightly oil a rimmed baking sheet.
- Combine oil, maple syrup, and thyme in a bowl. Cut slits down each side of the sweet potatoes, but avoid slicing all the way through.
- Transfer to a prepared baking sheet.
- Brush potatoes with maple mixture and season with salt and pepper.
- Roast until golden brown and tender, 25-30 minutes.
The versatile leek makes a flavoursome, fat-free and vitamin-rich addition to many dishes. Its mild onion flavour works well in everything from soups to pies, and it’s delicious whether sautéed, fried, slow-cooked or raw. Leeks are also a good source of vitamins A, K and C, and rich in minerals such as iron and manganese. With a sweeter, more delicate flavour than onions, they make a particularly tasty addition to soups and broths. Try this simple yet hearty soup for a quick, low-calorie lunch or dinner.
- Heat the oil in a large pan and add the bacon and leeks.
- Cook until the leeks have softened.
- Add the carrots and celery, and cook for another 5 minutes.
- Add the stock and barley
- Bring to a simmer, then cook for 15-20 minutes or until the barley is just tender.
- Stir in the parsley and serve with crusty bread.
Just like their cruciferous relatives (cabbage, broccoli and cauliflower), turnips pack a powerful nutritional punch. Add them to your plate to up your intake of vitamins C and K, folate, potassium, calcium, fibre and cancer-fighting glucosinolates. These purple-and-white veg also have a slightly sweet taste that makes a great addition to many winter dishes. Or why not roast on their own for a lower-carb alternative to potatoes?
- Preheat oven to 190 degrees Celsius.
- Bring turnips to the boil in a pot of salted water.
- Cook for 20-30 minutes or until tender.
- Drain and leave to cool slightly.
- Place on a double layer of paper towels and dab lightly, then leave to dry.
- Combine garlic, olive oil, salt and pepper in a small bowl.
- Place the turnips on a baking sheet lined with parchment paper.
- Brush each turnip with a little of the olive oil and garlic mixture and then sprinkle with Parmesan, coating both sides.
- Bake for 20-25 minutes.
- Flip each turnip and bake for an additional 15 minutes.
Sweet and earthy beets will bring a pop of juicy red colour to your winter plate and a super healthy helping of vitamins A, B and C, as well as potassium and folate. Beetroot also contains cancer-fighting antioxidants and nitric oxides, which is linked to lower blood pressure and increased exercise performance.
- Boil beets in a large pan for 20-40 minutes, until tender.
- Drain and cool, then peel skins and slice.
- Fry the chorizo on medium heat and then lightly toast the almonds.
- To make the dressing, mix the olive oil, sherry vinegar and lemon juice, and season.
- Core and slice the pear then mix with the beets, chorizo and almonds.
- Toss together with the dressing and serve warm.