Author: Georgia Jones
Winter Cooking: Turnips, Squash, and Brussels Sprouts
It's winter, and we're living in Nebraska! Fortunately, we can eat seasonally here. Nebraska's farmers grow many crops that adapt to home storage. Root vegetables (potatoes, carrots, beets, rutabagas, turnips, kohlrabi, parsnips, winter radishes) are some of the nutritional Powerhouses, packed with vitamins and flavor.
Download our brochure, for personal use or distribution at a Farmers Market or CSA, that gives recipes for Brussels sprouts, squash, turnips, and other winter vegetables.
A "Taste" of Winter Recipes
Following is a short description of the recipes in the Winter Cooking Brochure.
Sauteed Brussels Sprouts
If you thought you didn't like Brussels sprouts, this recipe may change your mind! This recipe, flavored with butter, garlic, lemon juice and a touch of salt and pepper is quick to make. An added benefit is it can be partially made ahead.
Download our Winter Cooking Brochure for a copy of the Sauteed Brussels Sprouts recipe.
Butternut Squash with Shallots and Sage
Butternut squash and sage is a classic combination for winter. Get a tasty and colorful dose of beta carotene. Sage and brown sugar, and balsamic vinegar give this recipe a delicious combination of sweet and savory flavor layers.
Download our Winter Cooking Brochure for a copy of the Butternut Squash with Shallots and Sage recipe.
Winter Vegetable Soup
Winter Vegetable Soup offers a medley of vegetables, including squash, potatoes, carrots, and beans. Include some kale for additional texture and nutrients. We are often advised to "eat your colors" to obtain a variety of nutrients. This soup is a great place to start. It tastes delicious the next day which fits into a busy schedule.
Download our Winter Cooking Brochure for a copy of the Winter Vegetable Soup recipe.
A touch of honey sweetens these turnips ... a good recipe for turnip timid people! This recipe is quick to prepare and cook. You can enjoy these turnips in about 25 minutes from start to finish.
Download our Winter Cooking Brochure for a copy of the Honey-Glazed Turnip recipe.
During the day I am an associate professor and extension food specialist at the University of Nebraska - Lincoln. But at night I am a connoisseur of all things food. Eating locally is a great way to enjoy new and different foods. Visit your local farmers markets for seasonal produce. Your farmer and UNL-Extension are excellent resources for using local produce. See you at the market, yeh, we go too!
~ Georgia Jones