WINTER VEGETABLE RECIPES

These winter vegetables – keep well, taste great. – winter squash bake, aloo gobi and hutspot.

Winter vegetable recipes are delicious and easy on the budget.

These recipes can be adapted to whatever vegetable you have on hand. Cabbage / sauerkraut is a versatile winter vegetable.

Russet potatoes

Carrots

 

pumpkin and other squashes

A shelf of squashes – delicata on the bottom left is delicious

 

Mixed Winter Squash Bake

Use any type of winter squash you have available.

  1. Prepare 8 cups of peeled and cubed winter squash. If the outside is very hard “Healthy Home Cooking” suggests precooking in a microwave at high for 2-3 minutes. Acorn, butternut, buttercup, turban, kuri, hubbard)
  2. Mix together prepared squash, 3 Tablespoons flour, and herbs – 1 Tb.minced parsley, 1 tsp. dried rosemary, 1 ts. ground ginger, ½ tsp. dried thyme, salt, and pepper.Toss squash with this mixture and place in medium-size casserole.
  3. Combine 1/3 cup veg. or chicken stock, 2 Tb. olive oil, and 2-3 cloves minced garlic. Pour over squash mixture. Stir.
  4. Cover and bake in 350 degrees oven for 1 hour or until squash is tender..

Aloo Gobi – winter vegetable recipe

  • 1 large or 2 small onions, diced small
  • 1 pound (about 6 small) red potatoes, cut into small cubes
  • 1 small head of cauliflower
  • 1 garlic clove, minced or grated
  • 1 teaspoon cumin OR
  • 2 teaspoons garam masala
  • 1/4 teaspoon turmeric
  • 1 (28-ounce) can diced tomatoes in their juices
  • 1/4 cup yogurt

Hutspot (Hodgepodge  or Stampot) – winter vegetable recipe

  • 5 finely chopped carrots
  • 5 medium potatoes
  • 3 tbsp diced onions
  • 2 cups chicken broth
  • 2 tbsp butter divided
  • 1/2 cup half-and-half
  • 1/2 cup whole milk
  • salt and pepper to taste
  • Chop carrots. Put in small saucepan with onion and chicken broth to cover.  r. Bring to a boil and cook until very tender. Drain.
  • Prepare the mashed potatoes. Place chopped, peeled potatoes and cover with cold water. Add salt, pepper, and about a tablespoon of butter. Bring to a boil and cook until very tender but not falling apart, about 20 minutes.
  • Combine the milk and half-and-half and heat until just warmed through (one minute in the microwave).
  • When the potatoes are tender, drain but reserve a little of the cooking liquid. Add about 3 tablespoons of the cooking liquid back into the potatoes, and mash by hand at first.
  • Once the biggest chunks are broken down, use electric mixer or potato masher and add the milk/half-and-half mixture until the desired consistency is reached. Note: you will not use all of the milk mixture.
  • Add a tablespoon of butter and salt and pepper to taste to the potatoes. Mix well.
  • Mash the cooked carrots by hand until mostly smooth. Add the carrots into the potatoes and mix well.
  • Put any type of smoked sausage on top of the hutspot.  Heat the sausage through.
Cabbage is also a good winter vegetable.  See My PEI Cabbage Cookbook, put out by Vesey’s, a Canadian seed company.