FROM PARSNIPS TO potatoes, autumn is famous for so many delicious vegetables that can be easily transformed into delicious comfort food, which is just what we crave as the weather gets cooler.
While the days may be getting shorter, the good news is that those autumn veggies are finally in season.
They’re generally known to be very nutritious, as well as being full of flavour and colour. Grown underground, root vegetables absorb nutrients from the soil. Seasonal leafy greens like kale are famous for their dense nutritional profile, containing good sources of Vitamins A, K and folic acid.
It can be easy to slip into the same pattern of boiling or baking when it comes to cooking autumn veggies, but there are plenty of other ways that vegetables can be the star of your dinner table. I’ve rounded up some delicious ways to showcase the wonderful vegetables at their seasonal best, check them out below!
1. Roasted Beetroot and Celeriac Soup, from The Everyday Veggie:
Roasting beetroot and celeriac takes some extra time, but it results in a really luscious flavour. The addition of dill adds an extra depth and freshness, which works really well with the root vegetables. This recipe calls for tahini swirled into the soup, which gives it a fancy flair without any added work.
2. Brussels Sprouts and Onions in a Sweet Caramelised Butter Sauce, from Flourishing Foodie:
Brussels sprouts get a bit of a bad reputation, but when cooked well, they’re a delicious vegetable that’s great at taking on robust flavours. While they’re commonly cooked at Christmas, they’re in season from September all the way through to early spring. This recipe involves boiling the sprouts until you can stick a fork through them and then finishing them off with a sweet caramelised butter sauce.
3. Carrot and Leek Risotto, from Everyday Cooking with Mira:
A risotto always creates an impressive dinner, but isn’t as complicated as you might think. This recipe can be ready in just 30 minutes, with just enough time to soften the leeks, carrot and arborio rice. Fresh flavour comes from lemon thyme and lemon juice, which gives the dish a bright edge.
4. Kale and Chickpea Stew, from The Little Green Spoon:
A stew is perfect for this time of year when the evenings are getting cooler. This recipe for kale and chickepea stew is packed with vibrant spices that will sizzle in coconut oil as you’re starting it off. It also happens to be vegan, which is a great option to have on hand if you’re having guests or family members with food allergies or needs.
5. Parsnip and Mustard Mash, from Rachel Allen:
Parsnip and mustard mash is easy to make, and results in a warming dish that would make an ideal accompaniment to a roast dinner. If you’re not a fan of mustard, it can be easily adjusted to suit your taste by switching the mustard for some roasted garlic or Parmesan instead.
6. Indian Spiced Sweet Potato Gratin, from Olive Oil & Lemon:
This Indian spiced sweet potato gratin is just like a classic gratin in method, but with the addition of some spices, this recipe makes a tasty and comforting side. Sweet potato will also cooks slightly quicker than regular potatoes, so this is a great option if you’re in a hurry. With just six basic ingredients, this gratin is something you could easily whip up to serve alongside curry.
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