I think every kid goes through a phase where they get picky about what vegetables they don't like and which ones they do. I was weird; I LOVED broccoli but hated peas. Corn was ok, carrots too, but lima beans? Ugh! And Brussels sprouts were only to be tolerated. But then I got older and started cooking more and discovering new things. For example; my mom hated squash so I never tried it until I was an adult and decided to try cooking it myself. When I discovered fresh Brussels sprouts my experience of the overcooked stuff that came from the freezer in a big block from the package disappeared and I've never looked back! Also, my mom hated parsnips and turnips so I had never really had them. Imagine my surprise when I decided to roast some parsnips and carrots for a turkey dinner and they were like a lighter version of a carrot! Why did she hate them? I guess I'll never know for sure. So, it being winter here I thought I'd share some veggie recipes that feature winter veggies. Don't worry, while lots of these recipes are great vegetarian fare, I won't leave out the meat completely;)
Brussels Sprouts
My favorite way to prepare these delicious "little cabbages" is simply to roast them.
Trim off the stem ends and outer leaves. Halve them (or if they are small you can leave them whole) and toss them in some olive oil then spread them out on a rimmed baking sheet. Season to your liking; I use salt, lemon pepper, garlic powder, and some fresh grated Parmiggiano. Roast at 425 until they are tender and the outsides are starting to char nicely. Squeeze a bit of lemon juice on them before serving and they are perfect!
They're also great when sliced up thinly and cooked in a hash with diced new potatoes and bacon or ham. This is a great way to use up the leftovers from making the roasted sprouts.
I recommend using a good cast iron skillet so you can get a good char on the hash.
If you're feeling ambitious here's a decadent take on veggie lasagna:
Creamy Brussels Sprouts & Mushroom Lasagna
Try this tasty recipe incorporating Dijon & wine!
Dijon Sauteed Brussels Sprouts
Winter Squash
There are so many different kinds of squash available in fall & winter. Butternut seems to get a lot of the love, but Acorn, Delicata, pumpkin, are great choices too.
The first time I made a Butternut Squash Lasagna I used Giada DeLaurentis' recipe from the Food Network. It came out delicious!
Butternut Squash Lasagna
Ingredients
1 tablespoon olive oil
1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
Salt and freshly ground black pepper
1/2 cup water
3 amaretti cookies, crumbled
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
Pinch nutmeg
3/4 cup (lightly packed) fresh basil leaves (ok, I cheated and used some pre-made pesto I happened to have on hand)
12 no-boil lasagna noodles
2 1/2 cups shredded whole-milk mozzarella cheese
1/3 cup grated Parmesan
Directions
Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.
Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
Position the rack in the center of the oven and preheat to 375 degrees F.
Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.
Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
I really like the simplicity of this recipe:
Braised Winter Squash with Garlic
Stuffed squash is a great way to make a meal that's low on carbs. Here's one for Delicata:
Pancetta Stuffed Delicata Squash
Here's a stuffed Acorn squash I made a few years ago. I don't remember where I got the recipe but the filling was cous cous with carrots, chickpeas, and raisins.
Mushrooms
I love mushrooms and use them a lot in things but I forget just how good they can be all by themselves.
Take a pound of button or cremini mushrooms. Trim off the stems and gently wipe them clean and put them in a large bowl. In a small bowl put a smashed clove of garlic, some salt & pepper, about 1/4 cup of Balsamic vinegar, and about 1 cup of olive oil. Whisk to blend. Remove the garlic and discard. Pour the mixture over the mushrooms and toss to thoroughly coat. Let sit for about 1/2 an hour. Spread the mushrooms on a rimmed baking sheet and roast at 425 until they are nicely brown and tender.
*Note: these can also be skewered after marinated and grilled instead. Perfect to go with a grilled steak!
Here's a nice spin on the mushroom risotto using quinoa instead:
Garlic Mushroom Quinoa
And here's one I'm thinking about making for Sunday dinner:
Mushroom Marsala Pasta Bake
Well, that's only a few veggies, but I could probably devote an entire diary to things like cauliflower, or potatoes. So I think that's enough for today.
What are your favorite ways to eat your veggies?
And what's for dinner at your table tonight?