I can hardly decide which is my favourite autumn and winter vegetable. Like the leaves on the trees, autumn offers so many fine things from the field. Today I present you my five favourites and what I like to prepare with them. Quick and easy — guaranteed!
This autumn ambassador is not only the Halloween and Thanksgiving star — no, it spices up the kitchen all winter long! It is easy to store and cook at cool temperatures. The butternut squash is especially good and can be stored for up to 14 months. The club-shaped squash is also very tasty, slightly sweet and nutty. My favourite here is the orange Knirps aka Hokkaido pumpkin, because you don’t have to peel it.
Rösti-Tip: In addition to potatoes, add pumpkin — it adds colour and variety to the taste! Pairs well with a spicy mushroom ragout.
The root may have a unique taste, but it is so easy to store and prepare that it gets three points. Three points why celeriac is a must on the plate!
1. Vitamins such as B1, B2, B6 and C.
2. Contains many healthy antioxidants and detoxifies.
3. Is available all year round from Switzerland.
Yep, that’s why! Perfect for vegetarian schnitzels. Simply cut into 1cm thick slices and bread them. Then deep-fry or fry until the celery is done. The hardest part is peeling. The root of the celeriac is quite uneven and features many small root arms — it’s best to cut it away with a knife. Work first at the top, then all the way around from top to bottom.
Not to be confused with the parsley root: the parsnip smells like carrots in the nose and the leaf base is sunken towards the inside.
My tip for the elongated carrot: instead of celeriac, boil it down in a fine Bolognese. Gives the sauce a fine sweet twist and makes for a change in Italian cuisine.
All Time Favourite: The Carrot
Preferably in all colours and shapes. Personally I like the small ones with green bushes on top best. They remind me of my first self harvested carrots from my mother’s garden. Carrots can be very versatile and the best thing is: they are available from the region practically all year round.
The local vegetables are simply popular and versatile. I like it best eaten oven roasted and seasoned with oil and Za’atar or as crispy sticks on the pizza.
Small but Mighty: brussels sprouts
Brussels sprouts may not be the most popular variety of cabbage, but they are definitely delicious, low in calories and rich in vitamin C.
Need more convincing?
Blanch briefly in water and toss in your favourite fat (like nut butter or hazelnut oil) with some onions and a little lemon juice and/or zest. Add almond slivers or chopped hazelnuts for the perfect textural element. Perfect for autumn salads — grapefruit fillets also pair well — or as a fine side dish.