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Winter Veggies!
Winter veggies!
As the colder weather approaches, we crave foods that are hearty and can warm our bellies! The bountiful summer veggies dwindle away to the frozen section and the winter veggies make the produce section their home again. Broccoli, cauliflower, carrots, and potatoes are probably the vegetable staples you are used to having during the cold winters of Chicago. Well, I hope you are feeling adventurous because this blog will be focusing on the “other” winter veggies: beets, Brussels sprouts, and parsnips are among a few of winter’s delightful options that we will explore!
Beets are in season in temperate climates from fall through spring. They are usually sold with their greens still attached. Beets are usually slowly roasted, peeled, cooled and diced with a touch of salt and pepper and a dollop of creamy goat cheese; A delicious option for a vegetarian lunch entrée or side for dinner. If you are visiting Broadway in Chicago check out Chef Eddie’s preparation of beets: salt roasted beets with goat cheese mousse, crushed pistachios, and drizzled with a balsamic vinaigrette.
Brussels sprouts grow on a stalk! Take a chunk of butter and a drizzle of olive oil and heat in a sauté pan with 3 cloves of crushed garlic until browned. Discard the garlic and place Brussels sprouts that have been cut in half in the pan. Cover with a lid and leave it alone for 10 minutes. Sprinkle some Parmesan cheese and stir. Voila, you have the perfect side to any meat or fish.
Parsnips you might have seen these hearty veggies in the produce aisle but maybe never ventured to try them. They look like white carrots and have a great nutty flavor. The thinner the parsnip the better. Let’s take a closer look at this amazing and versatile vegetable.
First, peel the outer layer of the parsnip.
Second, cut into quarters. Make sure the quarters
are similar in size to insure each piece cooked at the same rate.
Lastly, pair with another winter veggie of your choice like carrots. Drizzle with olive oil, a dash of salt and pepper and place in an oven at 375 until parsnip is softened.
During the winter months Catch 35 in Naperville hosts wine dinners that feature these seasonal fresh veggies with a dose of innovation by our expert seafood chefs. Discover the new ways to enjoy fresh winter veggies at home, at our Catch 35 locations in downtown Chicago or Naperville, or one our of upcoming monthly wine dinners featuring boutique and celebrated California wine makers (Naperville location only). See you soon!
