Seasonal vegetables are surely super colorful and popular in the summer. There are also several vegetables that thrive in and have richer flavor in colder weather. For instance, carrots and parsnips take on a sweeter taste after a frost. Nutritious and delicious!
It is great to find cold-hardy vegetables to fill your diet with nutrient rich produce all winter long. Having plenty of fresh produce in your diet will go a long way toward promoting your health and living a clean eating lifestyle.
Parsnips
Parsnips are a root vegetable, similar in appearance to carrots, with a lot of special health benefits. Like carrots, parsnips grow sweeter when left in the ground to mature, and become sweeter in flavor after winter frosts. Parsnips have a bit of an earthy taste and are highly nutritious.
Eat parsnips raw or they can be roasted, boiled, fried, or steamed. Remove the thin, tan peel before use. The high fiber content of parsnips make them a great veggie for digestive health.
Rutabaga
Rutabaga came to be when turnips crossed with wild cabbages in the 1600s. Rutabaga is a root vegetable that grows best in cold weather. It develops a sweeter flavor as the temperature become colder in the fall and winter.
You can eat all parts of the rutabaga plant, including the leafy green tops that stick up from the ground. Wash your rutabaga and remove the waxy skin completely before cooking. 9 Simple Rutabaga Recipes
The rutabaga is high in vitamin C and potassium. Potassium is very important for heart function, muscle contraction, and potassium plays a key role in controlling blood pressure.
Radishes
Radishes are the small jewel-colored vegetables that are often a star of the salad bar. They have a spicy flavor and a crunchy texture. Radishes have a peppery taste, although some can be sweet. The best flavor and texture of radish tends to be found in the smaller ones.
Some varieties of radishes are cold-hardy and can survive in freezing temps, making them a great addition to winter dishes. Radishes can be boiled and pureed, pan fried, oven roasted and even grilled. A bonus is that radishes are rich in vitamins B and C, as well as potassium.