Winter Vegetables In Vogue

Winter is, notably, my most favorite season of the year. Being born on the first day of winter, it only makes sense I worship such cold crisp days until spring begins to bud. The things I love most about this time of year are the vibrancy and sophistication of fashion and food. Yes, food can be sophisticated! Like fashion, a menu can be created and expressed through various degrees of complexity. And, let us not forget all of the vibrant colors vegetables provide to our eyes. For these reasons, I view Winter Vegetables in Vogue.

What makes winter vegetables in vogue?

The intersection I see between food and fashion is that they both tell a story. The beauty and craftsmanship within each is born from a labor of love. Beautiful artisanal and traditional elements can cultivate through the designer/creator. And, those elements can push people to experience and invent or re-invent ideas.

I see the connection going even further when I think of where and what I should eat and excitedly decide what to wear; sneakers or heels, sous vide or steamed, pearls or costume jewelry, wine-braised or deep-fried. It is so much fun curating outfits or a fabulous meal to fit our mood. For me, I especially enjoy working with winter vegetables to design appealing compositions onto plates. My focus for this week’s blog post is to show you how to go a step further with creativity when it comes to food presentation.

Winter vegetables in season

Beets are a trendy vegetable during the winter months that are wonderfully roasted and tossed in salads or baked into chocolatey desserts. Broccoli and broccolini are available year-round but taste best when harvested in colder temperatures. Other gorgeous winter vegetables to enjoy are Belgian endive, carrots, cauliflower, celery, fennel, sunchokes, kale, leeks, parsnips, radicchio, rutabaga, turnips, and winter squash. The flavor profiles and combinations are endless and quite inspiring to create!

Steps in curating a dish

As a designer designs or an artist composes, a cook can create in an equal manner using the same thought process. Before I begin developing a recipe, I ask myself a few questions; what do I want, how do I want to prepare it, how difficult do I want the execution to be, what tools do I need, what flavor profile do I want to use? If you can answer these questions yourself, you have just created your very own recipe, my dear.

In the following recipes, I showcase winter vegetables in a salad, soup, and a comfort-filled main dish, all the while, keeping their presentation in mind. After all, doesn’t a great meal taste even better when it looks marvelous? Let me show you how easy it can be to create your very own winter vegetables in vogue.

Purple Daikon, Citrus and Spinach Salad

Ingredients

Makes four salads

1/4 Purple or white daikon, sliced into thin rounds then into quarter pieces

2 large grapefruits, peeled and sectioned

1 handful of fresh spinach

1 small cucumber, sliced into thin rounds

2 tbsp harissa, store-bought is fine

1-2 tbsp water

fresh dill for garnish

vegan parm (processed almonds, garlic powder, salt, pepper)

The beauty of this salad is that it’s so simple to put together, AND you can create your very own composition however you like. I assembled the mixture to one side of the dish for an “up-town aesthetic,” which can make for a great dinner party first course. Once you have curated your salad, mix the harissa in a small bowl with water to thin for dressing. Lastly, drizzle harissa over the dish with a spoon before serving.

 Butternut Squash Garam Masala Soup

Butternut Squash Garam Masala Soup is a great warm meal for cold nights. It’s also a perfect remedy to sooth all things needing comfort: achy bones, a slide down the other side of having the flu, or a broken heart.

Root Vegetable Shepherd’s Pie

Ingredients

Fills four small ramekins

1 large russet potato, peeled and sliced into rounds

1 tbsp vegan butter

1/4 cup almond milk

1/2 fennel bulb, chopped into small cubes

1 cup tri-color baby carrots, sliced lengthwise

1/2 turnip, peeled and sliced into thick sticks

1/4 rutabaga, peeled and cut into small cubes

2 celery stalks, sliced lengthwise and chopped into small pieces

2 parsnips, peeled and chopped into small cubes

3 cups vegetable broth

1-2 tsp cornstarch

1-2 tbsp fresh thyme leaves

salt and pepper

Well, haven’t you heard? Potato polka dots are in season! These adorable ramekins full of delicious root vegetables make the perfect meal or side dish to your winter menu.

Instructions: Boil potato in a small saucepan until tender. Drain and add potato to a food processor along with butter and almond milk. Process until smooth, then spoon into a pastry bag (I use a small ziplock bag with the tip cut off). Meanwhile, heat a large nonstick skillet over medium-high heat. Add 1 tbsp oil, vegetables, salt, pepper, and fresh thyme. Stir to combine and sauté for 10 minutes. Add broth and simmer on low for 15 minutes or until vegetables are soft. Carefully stir cornstarch into the vegetable mixture and let simmer for five more minutes. Adjust seasoning if needed. Spoon vegetable mixture into four ramekins. Carefully squeeze your design over the vegetables with the pastry bag of potatoes. Place in oven and broil for 15 minutes or until potatoes begin to brown. Remove from the oven and let cool for 5 minutes before serving.

Hopefully, I have inspired you to enjoy nourishment in all its forms, what you put into your body and what you experience in taste and vision. Enjoyment is the keyword here. Live that stylish life to the fullest from what you choose to wear to what you want to eat! One thing is for sure; good food is something that will always be in fashion.