Eating Local in Winter: Roots, Cabbage, and Dried Legumes

Introduction

Eating local in winter is not always easy. Often, we find ourselves thinking that fruits and vegetables are scarce during the cold season. However, even though the summer variety is no longer available and juicy tomatoes give way to the cold, there is a wide range of foods that can be enjoyed throughout the winter. Roots, cabbage, and dried legumes are ideal companions when the temperature drops. They form a perfect base for nourishing vegetarian dishes, rich in nutrients, and easy to prepare.

In this article, we will explore the different varieties of root vegetables to prioritize, as well as the large family of cabbages. We will then discover dried legumes, which are essential for providing quality protein in a vegetarian diet. We will also see how to cook and preserve them, while emphasizing the ecological and economic benefits of eating local. Finally, we will offer some recipe ideas to make the most of these seasonal ingredients.

Let’s delve into this welcome topic for our plates, our wallets, and the planet, to show you that it is entirely possible to eat varied in winter. Whether you are a convinced vegetarian or simply curious to try new ways of cooking, you will find inspirations here to enhance your winter kitchen.

I. Why Prioritize Local Foods in Winter

Reducing Your Carbon Footprint

Imported foods can travel thousands of kilometers before reaching our kitchens. It is estimated that long-distance transport significantly increases the carbon footprint of our plates. In winter, it is particularly tempting to buy out-of-season fruits and vegetables to vary your diet, but this habit comes at an environmental cost. By opting for locally produced root vegetables, cabbage, and legumes, we consume products that have been grown nearby, thus reducing pollution and energy expenditure related to transport.

Supporting the Local Economy

Eating local also means supporting regional producers. They strive to grow their products under sometimes difficult winter conditions, and many family farms work year-round to ensure the sustainability of their activity. By buying their products, you contribute to the local economy and encourage local agriculture that can highlight regional know-how.

Benefiting from Quality Products

Local winter vegetables often have a more pronounced taste and are generally harvested at maturity. Unlike some imported products picked before maturity, local vegetables and fruits that can be grown out of season (like greenhouse spinach, for example) or in the cold season (like cabbage) better retain their taste and nutritional qualities. Their storage time is generally shorter, ensuring better freshness at the time of purchase.

Discovering or Rediscovering Ancient Varieties

Adopting a local and seasonal consumption allows you to take an interest in less common varieties, known as “ancient” or “forgotten.” Jerusalem artichokes, parsnips, and other little-known root vegetables are gradually resurfacing on market stalls. Tasting these varieties is often an opportunity to expand your culinary palette and be creative in the kitchen.

II. Seasonal Roots: A Treasure Underground

Root vegetables, very present in winter, are a real treasure for those who wish to cook vegetarian in the cold season. Among the most common are carrots, beets, turnips, parsnips, celeriac, black radish, and rutabaga. Some are well-known, others more marginal, but all have their place in your winter dishes.

Carrots

Carrots are probably the most popular root vegetables. Easy to grow, economical, and versatile, they can be enjoyed raw, grated, in soup, mashed, roasted in the oven, or even in vegetarian patties. Rich in beta-carotene, they are beneficial for vision and skin health. They also contain essential fibers and minerals, such as potassium.

Beets

Beetroot, with its characteristic red color, is a root remarkably rich in antioxidants and vitamins (notably vitamin B9). It is known to support good blood circulation and for its sweet taste. It can be enjoyed raw in salad, cooked in soup (e.g., borscht), roasted, or mashed. As juice, it brings an original flavor to drinks.

Turnips

Small white and purple turnips are highly appreciated for their slightly spicy taste and melting texture when cooked. They can be caramelized with honey and a drizzle of oil to accompany a vegetarian dish, or incorporated into stews and soups. Their greens are also edible, sautéed or blended into pesto.

Parsnips

Parsnips are similar to carrots but have a white color and a milder, sweeter taste. Rich in fiber, vitamin C, and minerals, they easily integrate into your soups, mashes, and roasted dishes. Parsnips can also be turned into original fries as an alternative to potatoes.

Celeriac

Often overlooked due to its gnarly appearance, celeriac is worth discovering. It has a delicate, slightly peppery taste and lends itself to various preparations: in soup, mashed, or even raw, grated in remoulade. It is a good source of vitamins K and C and also provides fiber.

Rutabaga, Jerusalem Artichoke, Black Radish, and Others

Rutabaga and black radish are less common but deserve their place in the winter plate. Rutabaga is slightly sweet and can be cooked like potatoes or carrots. Black radish, spicier, can be eaten raw or cooked. As for the Jerusalem artichoke, it has a slight artichoke flavor and is well-suited for mashes and veloutés.

III. The Cabbage Family: The Great Winter Asset

Cabbages are particularly suited to cool climates. They store very well and offer a wide variety of flavors and textures. Let’s discover some members of this family so appreciated in winter.

Green and White Cabbage

Green or white cabbage is very versatile. It can be eaten raw, in salad (like coleslaw), or cooked, in soups, stews, or braised dishes. It is rich in vitamin C, fiber, and minerals. It also has antioxidant properties and is said to be beneficial for gastrointestinal health.

Red Cabbage

Red cabbage adds color to your dishes and can be eaten raw or cooked. Raw, it retains its crunch and bright hue. Cooked, it becomes tender and slightly sweet. It can be enhanced with spices, apples, or balsamic vinegar. Red cabbage is rich in anthocyanins, natural pigments excellent for health.

Brussels Sprouts

Brussels sprouts are miniature buds particularly rich in vitamins K and C, as well as fiber. Some find them a bit bitter, but they can be delicious when roasted in the oven with a drizzle of oil, grilled in a pan, or incorporated into a gratin.

Cauliflower

Cauliflower is a very versatile and appreciated vegetable in vegetarian cuisine. It can be enjoyed mashed, in fritters, roasted in the oven, or even raw in small florets dipped in sauce. It contains a good level of vitamins B and C, fiber, and minerals. Cauliflower is also very popular for replacing rice in some dishes by grating it finely.

Broccoli

Broccoli can be eaten steamed, sautéed, or grilled. Rich in vitamins C and K, it also contains sulfur compounds that contribute to good cellular function. It is perfect as a side dish, in vegetarian quiches, or in woks combining several vegetables.

Kale

Kale is a curly cabbage known for its high content of vitamins A, B, C, and K. Its popularity has grown in recent years, notably for its richness in antioxidants and minerals. It can be eaten raw in salad, massaged with a drizzle of olive oil, or cooked in soups, stir-fries, and even oven-baked chips.

IV. Dried Legumes: An Essential Protein Source

For a balanced vegetarian diet, legumes are an indispensable source of protein. During winter, they pair wonderfully with root vegetables or cabbage. Dried legumes, whether lentils, chickpeas, beans, or split peas, are easy to store and inexpensive.

Lentils

Lentils come in several varieties: green, blonde, coral, or black (beluga). Regardless of their color, they are rich in protein, iron, and fiber. Coral lentils cook faster and are very suitable for making soups or purées (dhal). Green and blonde lentils hold up better during cooking and can be incorporated into salads, vegetarian patties, or stews.

Chickpeas

Chickpeas are the base of hummus, a classic of vegetarian cuisine. Rich in protein, fiber, and B vitamins, chickpeas lend themselves to many dishes: curry, stews, salads, and even snacks (oven-roasted chickpeas). It is advisable to soak dried chickpeas overnight before cooking to reduce the time needed for preparation.

Dried Beans

Red, white, black, or azuki beans are among the essential legumes in a vegetarian diet. Like chickpeas, they are rich in protein, fiber, iron, and minerals. They can be enjoyed in soup, chili sin carne, stew, or even salad. Beans should be soaked for several hours to facilitate digestion and reduce cooking time.

Split Peas

Split peas, derived from dry peas, are an ancestral ingredient that makes delicious thick and velvety soups. Rich in vegetable protein and fiber, they often require less soaking than other legumes. Their taste pairs well with root vegetables or cabbage, bringing a comforting consistency to dishes.

V. Recipe Suggestions to Warm Up Winter

To turn these seasonal foods into tasty dishes, here are some simple vegetarian recipe ideas to put into practice.

Root and Coral Lentil Soup

  • Ingredients: carrots, parsnips, onion, coral lentils, vegetable broth, cumin, salt, pepper.
  • Preparation: sauté the chopped onion in a drizzle of oil. Add the diced carrots and parsnips, then the rinsed coral lentils. Pour in the vegetable broth and simmer until the vegetables are tender. Blend everything and season with cumin, salt, and pepper.

Cauliflower, Leek, and White Bean Gratin

  • Ingredients: cauliflower, leeks, cooked white beans, light homemade béchamel, grated vegan cheese (or traditional cheese if you consume it), salt, pepper.
  • Preparation: steam the cauliflower and sauté the chopped leeks in a pan. Mix with the cooked white beans, place everything in a gratin dish, and cover with béchamel. Sprinkle a little grated cheese. Bake for 20 minutes at 180°C until the gratin is golden.

Chickpea and Winter Vegetable Curry

  • Ingredients: cooked chickpeas, carrots, turnips, spices (curry, turmeric, coriander), coconut milk, onion, garlic, salt, pepper.
  • Preparation: sauté the onion and garlic, add the spices. Incorporate the chopped carrots and turnips, then the chickpeas. Pour in the coconut milk and simmer until the vegetables are tender. Adjust seasoning and serve with rice or grains.

Kale and Beetroot Salad

  • Ingredients: kale, raw beetroot, sunflower seeds, olive oil, balsamic vinegar, salt, pepper.
  • Preparation: massage the kale leaves with a drizzle of olive oil to soften them. Grate the raw beetroot on top. Add some roasted sunflower seeds for crunch. Season with oil, vinegar, salt, and pepper.

Root Vegetable and Lentil Stew

  • Ingredients: parsnips, turnips, carrots, green or blonde lentils, vegetable broth, herbes de Provence, onion, salt, pepper.
  • Preparation: sauté the chopped onion in oil, add the chopped root vegetables. Incorporate the pre-rinsed lentils, then pour in the vegetable broth. Season with herbes de Provence, salt, and pepper. Cover and simmer over low heat until the lentils and vegetables are cooked.

VI. Storage Tips and Practical Advice

Cool and Dry Storage

Root vegetables and cabbage keep better in a cool place, ideally between 2 and 6°C, such as the vegetable drawer of the refrigerator or a temperate cellar. Roots, such as carrots and parsnips, should be stored in a dry place away from light to slow their sprouting and prevent them from drying out. Also, be sure to separate damaged products so they don’t accelerate the deterioration of others.

Storing Dried Legumes

Dried legumes (lentils, chickpeas, beans) should be stored in airtight containers, away from heat and humidity. They keep for a long time, often over a year, but it is recommended to consume them within a reasonable time (a few months) to preserve a correct cooking time and good flavor. The older they are, the longer they will take to cook.

Advance Preparation

To save time, don’t hesitate to prepare some steps of your meals in advance. Thus, soaking legumes overnight or cooking a large quantity of chickpeas, beans, or lentils in advance makes it easier to prepare your dishes during the week. You can then store these cooked legumes for a few days in the refrigerator, ready to be used.

Freezing

Many winter vegetables freeze very well. For example, you can briefly blanch Brussels sprouts or cauliflower florets before freezing them, to better preserve their flavor and vitamins. Cooked root vegetables in purée form also lend themselves to freezing in individual portions. As for already cooked legumes, they can be frozen in jars or airtight containers.

Avoiding Waste

To avoid throwing away leftovers, it can be helpful to plan your meals: buy the right quantities and use your vegetables down to the last leaf or root. Carrot, beet, or turnip greens are rich in nutrients and can be turned into soup, pesto, or a vegetable omelet if you use egg substitutes. Similarly, if you see some vegetables starting to wilt, consider roasting them or incorporating them into a soup to give them a second life.

Conclusion

Eating local in winter is entirely possible and even very rewarding. Roots, cabbage, and dried legumes lend themselves to a multitude of delicious and balanced dishes, ideal for facing low temperatures. Not only are these foods rich in essential nutrients, but they are also accessible, economical, and easy to store. By choosing local products in winter, you reduce your carbon footprint, support local producers, and enjoy flavors that are both simple and authentic.

In a vegetarian diet, root vegetables and cabbage provide an abundance of fiber, vitamins, and minerals, while legumes provide quality plant proteins. Together, they form a solid foundation for composing healthy and comforting plates. Whether you’re preparing creamy soups, fragrant stews, tasty gratins, or crunchy salads, these winter ingredients will delight you.

Feel free to explore new vegetable varieties and experiment with recipes to avoid monotony. Jerusalem artichokes, rutabagas, and other cabbage varieties hold many surprises. Finally, think about storage and meal planning: these tips will save you time and prevent waste. You will quickly discover that winter has much more to offer than is generally imagined. Enjoy your meal and happy culinary exploration throughout the winter months!