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Healthy winter vegetables and how to cook them
Healthy winter vegetables and how to cook them
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Summer usually known for bringing us a lot of fruits and vegetables. But we can stick to a fresh, healthy diet in winter too. The perfect season for harvesting some vegetables is exactly during the cold months and we should make the most of it. In this article, we present you some of the healthiest vegetables that we can eat in winter, as well as sample recipes so that you can easily include them in your menu.

White cabbage

White cabbage is mainly used in dishes such as stews and is therefore especially popular in winter. A lot of the cabbage harvested is processed into sauerkraut, which is traditionally served at Christmas in many families.

White cabbage is one of the particularly low-calorie vegetables, 100 grams contain only 25 calories. And many valuable vitamins such as vitamin C, vitamin E and folic acid, as well as minerals such as potassium, calcium and magnesium.



Recipe: Apple and White Cabbage Salad

Finely chop 500 grams of white cabbage, half an onion and two apples. Then put the ingredients together in a salad bowl. For the dressing, mix four tablespoons of low-fat mayonnaise with a little cream cheese or yogurt and season the sauce with salt and pepper.

Leek

Leeks can be harvested in both summer and autumn. Compared to summer leeks, leeks harvested from September onwards have a slightly stronger flavour. They are extremely versatile, being eaten raw, cooked, fried or in dishes.

Leeks are rich in vitamins and minerals such as vitamin C, vitamin K, and folic acid, as well as potassium, calcium, magnesium, manganese, and iron, among others. Leeks are not only healthy, but also nutritious, containing only 61 calories per 100 grams.



Recipe: Leek soup

Fry 500 grams of minced meat in a saucepan (you can also make it into meatballs), in the meantime, cut a kilogram of leeks into small rings and add them to the saucepan. Add a liter of meat broth and a cup of mushrooms, bring to a boil and cook over medium heat for 15 minutes. Then add 200 grams of herb-infused cream cheese, salt and pepper. Turn off the heat and you are ready to serve.

Turnip

With its spicy-sweet taste, turnips are very suitable as a side to meat dishes, as well as for stews or raw in salads. Turnips contain a lot of water and are therefore low in calories - 100 grams contain only 28 calories. However, they are not only healthy because they contain few calories, but also because they have many valuable minerals such as potassium and calcium, as well as large amounts of vitamin C and provitamin A.



Recipe: Turnip "Meatballs"

Finely grate 400 grams of turnip and onion. Then add one egg and season the grated vegetables with salt, pepper and nutmeg. Then pour the mixture into a frying pan in the form of flat meatballs and fry on both sides until golden brown. You can also add yellow cheese to the mixture if you like.
 
Brussels sprouts

Brussels sprouts are characterized by a strong taste and a slightly bitter aroma. The green florets are in season from September. However, with the first frost, Brussels sprouts become truly delicious: the cold stimulates the production of sugar and the bitter taste disappears.

Brussels sprouts contain slightly more calories than most other types of cabbage – 43 calories per 100 grams. This is because they contain less water and more fat, protein and sugar. The green florets are rich in vitamin C and vitamin K, as well as zinc and fiber.



Recipe: Roasted Brussels Sprouts

Clean and wash one kilogram of Brussels sprouts and then boil them in salted water until al dente. In the meantime, mix 150 grams of cream cheese with herbs and 200 grams of grated yellow cheese. You can season with salt and pepper if they are lacking according to your taste. Then put the Brussels sprouts in a baking tray, spread the vegetables with the sauce and bake them at 180 degrees for 30 minutes.If desired, you can also add finely chopped bacon.

Enjoy these delicious meals and let us know which recipe is your favorite,
Regards,
Haya Labs.
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