After a chilly May entree, winter has now been delivered to the table! The winter main course brings a bountiful harvest of root vegetables that can transform your cold-season meals into delights. Let's celebrate the diverse flavours and textures of these underground gems found at our 16 VFMA member farmers' market this week.
Carrots, with their vibrant hues - orange, yellow, purple or white - offer a perfect balance of sweetness and earthiness. Roast them with a drizzle of olive oil and a sprinkle of herbs for a simple but moreish side dish.
Turnips, often underappreciated, shine when roasted or mashed. Their slightly peppery flavour adds a unique twist to any meal. Pair them with garlic and thyme for a delightful combination.
And then there are sweet potatoes, a true winter favourite. They're also to be found in a selection of varieties, each with its own texture and lending itself to countless recipes. From wedges roasted to a soft crunch under a drizzle of green, peppery, new season olive oil to comforting soups, sweet potatoes add a touch of sweetness and warmth to your winter table.
To best way to savour the essence of winter root vegetables is this simple recipe:
Roasted Root Medley Toss together a mix of winter veges: beetroot, carrots, celeriac, parsnips, potatoes, sweet potatoes, swedes and turnips, with olive oil, salt and your favourite spices. Roast until tender and caramelized. The result is a colourful and delicious dish that showcases the best of winter's bounty. Any leftovers are great turned into roasted vegetable soup.
Enjoy the nourishing flavours of winter and support your local farmers at this week's authentic farmers' markets - listed below. Happy cooking!
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