Seasonal vegetables in December 🆙

The vegetables of winter

The vegetables that can be found in the first month of the really cold year, that is December, I am pumpkin, broccoli, cauliflower, savoy cabbage, brussels sprouts, turnip greens. But you can also count on artichokes, thistles, cabbage of various types and colors, fennel, spinach, Jerusalem artichoke and radicchio.

Compared to the autumn months, the garden hibernates a bit and there are no big news. Instead, we will have to wait for January to see among the market stalls too endive and seasonal lettuce, shallot, celery and celeriac. For lovers of the genre, winter is also one of the best times for certain varieties of truffle.

Recipes with the views of December

December is the month in which the pots remain on the fire for a long time, hot soups are served on the table and the physique tried by bad weather is refreshed, thanks to vegetables naturally rich in antioxidants and natural anti-inflammatories. Fighting seasonal ailments at the table is not only possible, it is also recommended by nutritionists.

Via libera dunque a soups of pumpkin, onions or cauliflower, enriched with the grated root of ginger fresh and maybe with a handful of nut buyers chestnuts. There are also several options for second vegetarian dishes, such as the very good ones veg cabbage rolls.

Among the side dishes, the salads (strictly raw) of white cabbage cut very thin, i cauliflower au gratin or turnip greens sautéed in a pan with garlic and chilli.

If you like the delicate flavors of artichokes, thistles and Jerusalem artichokes, remember that you can add them as basic ingredients even in simple flans or quiches, to be served as an appetizer at Christmas lunches.

An original and highly effective idea are the flans or Jerusalem artichoke flan, excellent if accompanied by the traditional Piedmontese bagna cauda or a veg sauce.

Jerusalem artichoke flans

Seasonal vegetables in December

Ingredients for 4 flans

> half a kilo of Jerusalem artichoke;
> 120 g of yellow-fleshed potatoes;
> two eggs;
> two tablespoons of grated Parmesan cheese;
> a clove of garlic;
> fresh rosemary;
> extra virgin olive oil;
> sale;
> black pepper.

Preparation

Clean the Jerusalem artichokes well, removing the outer peel with a potato peeler, cut them into cubes and put them in a large pan with a little oil and a crushed clove of garlic. Add salt and pepper to taste and cook, covering with the lid, for about 10 minutes.

Meantime boil the potatoes in boiling water for about 15 minutes, drain, peel and sauté them in a pan with a little chopped fresh rosemary and a tablespoon of oil. Let it flavor for a few minutes, unite i topinambur and blast together a few minutes.

Transfer everything to a bowl, let it cool and blend everything with the hand blender, adding the egg yolks and cheese and mixing well.

Beat the egg whites until stiff that you have kept aside and add them at the end, incorporating them gently from top to bottom.

Grease the molds with oil and pour a little of the mixture into each of them, taking care not to overfill them. Put them in the static oven at 180 ° C (already preheated) for about 40 minutes, placing them in a pan in which you will have added two fingers of water.

Serve your Jerusalem artichoke flans lukewarm, accompanying them with the sauce of your choice.