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It’s finally December which means most of us are feeling ready to dive into the Christmas festivities and all it entails.
Which, for many are mince pies, lots of mulled wine and hot chocolate!
But, it’s important to still eat healthy foods and get plenty of vitamins into our diets at this time of year. It is flu season, after all.
However, just because you need to incorporate vegetables into your diet – and get your kids to eat them too – doesn’t mean you can’t make them delicious, warming and seasonal.
Daily Star spoke to chef Romy Gill, a British Indian food writer and head chef at Romy’s Kitchen, to find out her top tips for cooking winter vegetables.
Here’s what the superstar chef had to say:
Romy said: “I really enjoy cooking using winter vegetables, as they allow you to cook up simple, hearty meals, which are full of flavour.
“My favourites include pumpkin squash and beets, as these make a great base for many meals.
“A lovely Autumnal dish is pumpkin soup – all you must do is dice a pumpkin, sprinkle it with herbs and spices and after dry roasting until soft, puree the cubes with coconut milk or yoghurt, which you can enjoy with a slice of sourdough.”
Yum! That sounds so tasty and comforting.
Romy continued: “I also enjoy making Autumnal dishes using aubergine.
“Simply chop a medium-sized aubergine into small finger-size chips, add in a tin of coconut milk (or yoghurt, cream), my onion base and tomatoes, then mix it all together and cook on a low heat.
“You can also cook onions in butter, add spices and use that as a base instead. One minute before you switch the dish off, add in some dill, coriander, or parsley for extra flavour.”
We love a good curry and making it packed with vegetables is a sure fire way to make it a healthy alternative.
Romy added: “Beetroot is another favourite. I like to roast a whole one in the oven, peel the skin, grate it and leave in a bowl to cool down.
“I then heat up a small pan and add in tsp of rapeseed oil, black mustard seeds, curry leaves and chilli flakes. I let the mixture sizzle then add it to the grated beet and mix it all together.
“This simple spread will taste heavenly with some bread and yoghurt.”
We promise you won’t regret making this!
Romy also said: “Baby squash is versatile and so easy to use. I simply cut it in half and cook it with a splash of oil, chilli flakes and garlic. After 15 minutes, add a sprinkle of parmesan and cook for another two to three minutes until it melts.
“A small party trick I like to share with my friends is using pumpkin seeds as a snack. I never throw any of my seeds.
“Simply pop them on a baking sheet, sprinkle them with some oil, cover in salt and pepper and put in the oven for 15 minutes.”
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The chef noted: “Finally, I always recommend freezing winter veg because they are easy to defrost and are very helpful when fixing a last-minute meal."
All of these dishes are super simple ways to get more seasonal vegetables into your diet this winter.
Ingredients like pumpkin, beetroot and aubergine are super beneficial to our health and immune systems as they contain vital nutrients like Vitamin A, Fibre, Copper, Manganese, Vitamin C and more.
So why not try these tasty ways to whip up some veg for dinner and forget about boiled broccoli and carrots.
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