Here are the fall vegetables to favor at the (super)market, and our ideas for cooking them.
We have officially entered the fall season, an opportunity to review our plate to incorporate seasonal fruits and vegetables. On market and supermarket stalls, the colors and flavors of autumn vegetables make the cold season a little more comforting. These vegetables are generally economical and have the advantage of being cooked easily and in large quantities, whether in gratin, soup or puree.
The stars of the season are undoubtedly the squash family: pumpkin, pumpkin, squash, butternut squash! Did you know that their orange and sweet flesh is full of beta-carotene, which helps limit skin aging? Squash can be cooked as a gratin, in a crumble, in pasta or in velouté, and all these varieties of cucurbits go very well with cinnamon and nutmeg, in the preparation of delicious cakes, cakes or tarts. Pumpkin lasagna, pumpkin velouté with chestnuts, butternut and bacon gratin, pumpkin and hazelnut crumble, savory pumpkin pie, roasted squash with parmesan… But also pumpkin cheesecake and speculoos, pumpkin muffins and pumpkin nuggets chocolate, pumpkin crème brûlée for sweet versions!
Of course, autumn is the favorite season for mushroom lovers: porcini mushrooms, yellow boletus, chanterelles, chanterelles, trumpets of death, sheep’s feet, milkworts, grisets and true orongs. It’s time moreover to pick them in the woods! With these wonders, yours is the porcini risottopumpkin veloutés with chanterelles, butternut with chanterelles, omelettes or egg casseroles with porcini mushrooms, pan-fried mushrooms and onions, pasta with boletus and Roquefort, oyster mushrooms with garlic….
Finally, we cannot ignore cabbage (curly, red, Chinese, white, cauliflower), turnip, rutabaga, parsnip, Jerusalem artichoke, sweet potato, salsify, carrot, celery, fennel, leek, broccoli, spinach, green beans, cucumber, beetroot, sweet corn and different types of lettuce, including endive, lamb’s lettuce or iceberg lettuce. Carrot soup, leek fondues, broccoli sautéed in garlic, parsnip soup with potatoes, endives braised in garlic or curry… The recipe possibilities are endless.
All these autumn vegetables, rich in vitamins and minerals, are perfect for transforming into hearty, aromatic and warming dishes from the inside out. Now that we have inspired you, are you ready to go to the (super)market and take out your apron?