Best Recipes for Winter Vegetables and Fruits
In Carrot-Parsnip Soup with Parsnip Chips, winter root vegetables lend their complementary, slightly sweet flavors to a hearty bowl of soup. A topping of crunchy parsnip chips is an unexpected—and delicious—twist.
Roasting brings out the best in Brussels sprouts: It lightly caramelizes their edges but keeps them tender inside. Don't trim too much from the stem ends of the sprouts since they may fall apart. Country ham imparts saltiness to the dish; if it's unavailable in your market, substitute regular ham.
Winter vegetables are cooked separately, glazed with tomato paste and red wine, and then added to the lentils. Any lentils will work, but we like black or French green lentils for this recipe; they make for the most dramatic presentation and have a great flavor.
Kumquats’ peak growing season is November through March, so this citrus fruit is ideal for brightening winter dishes. Choose firm kumquats that are bright orange in color; avoid those with a greenish tint. And remember, go ahead and eat the whole thing—skin and all—though you may want to pass on the seeds.
The flavor of this dish improves on the second day, so it's ideal to make in advance. Add the chard just before serving to preserve its color. Stir in a little water when you reheat the soup if it's too thick.