Radicchio, broccoli, cauliflower, beets, carrots, Brussels sprouts...this rainbow of winter vegetables is enough to fill your table with amazing dishes all season long. Whether sautéed, baked, mashed, tossed into pastas or turned into dessert, these hearty vegetables will make winter more bearable and delicious. Here's what to cook with the winter vegetables hanging around your kitchen:
SEARED BROOK TROUT WITH BEETS
Make a stunning gourmet dish combining red beets, roasted onions, peas and trout with a tantalizing tarragon sauce guaranteed to wow.
CAULIFLOWER AND BROCCOLI QUICHE
With a buttery crust and pleasant crunch from almonds, these mini quiche are a great way to use up leftover cauliflower and broccoli.
GARGANELLI PASTA WITH GRANA PADANO CREAM
Radicchio, a lettuce-like vegetable, adds color and flavor to this irresistible pasta dish with prosciutto, Grana Padano cheese and white truffle oil.
BRUSSELS SPROUTS WITH CHESTNUTS
A white balsamic cream adds sharpness to sautéed Brussels sprouts tossed with roasted chestnuts. This is a great vegetarian side dish to serve at any dinner.
BUTTERNUT SQUASH RAVIOLI
Pair butternut squash with mascarpone cheese, nutmeg and sage to make a magnificent filling for homemade ravioli. Try the recipe now.
COLCANNON MASHED POTATOES
Take a cue from the Irish and add cabbage - a winter staple - to your next batch of mashed potatoes. The addition of sautéed leeks round out this lovely side dish.
Carrots are around most of the year but enjoy peak season in the winter months. Turn this hearty vegetable into a sweet delight with this carrot cake recipe topped with a pineapple-cream cheese icing.
Discover Fine Dining Lovers' exclusive Why Waste? video series, featuring Massimo Bottura and his team of chefs, as they teach us how to repurpose leftovers and trimmings in delicious and imaginative ways, from vegetables to dairy. Take a look