Winter vegetables – it’s not all about soup

 When we put the words winter and vegetables together it’s tempting to come up with ‘soup.’ And soup is heartening, tasty and filling. But there’s so much more to those fibrous, tasty, grounding specimens too. Here’s a couple of our favourite warming non-soup veg winter recipes:

Yummy Winter Food at Weight Loss Boot Camp

 

Pumpkin Barley Risotto

  • 1/2 pound pumpkin, trimmed, cut into bite sized chunks, tough skins peeled off
  • 1/2 Tbsp unsalted butter,
  • 1/2 cup chopped shallots
  • 1 cup barley grains
  • 3.5 cups vegetable stock
  • 1 Tbsp lemon juice and 3 Tbsp water
  • 1/2 Tbsp freshly grated Parmesan cheese
  • Salt and pepper

Start off melting the butter in a pan then add the shallots and pumpkin pieces for two minutes. Next, put in the barley and stir for around three minutes. Add the lemon juice and water and then add the stock slowly (one ladle at a time) to allow it to absorb into the barley. Add a little of the stock bit by bit until it’s all absorbed (this should take at least 35 minutes). Then gently stir in theparmesan cheese. Season to taste.

Butternut Squash Apple Cranberry Bake Recipe

Ingredients

  • 1 large butternut squash, cut into cubes
  • 2 large tart cooking apples cut into 1/2-inch thick slices
  • 1/2 cup fresh or frozen cranberries
  • 1/4 cup xylitol
  • 1 teaspoon ground nutmeg or mace
  • 1 Tbsp butter
  • 2 Tbsp flour (we prefer wheat free)

Heat the oven to 350 degrees then slice and peel both the apples and the butternut squash. Lay the squash in a baking dish and place apples on top. Sprinkle with the cranberries. In a separate bowl mix together the flour, xylitol and nutmeg then scatter over the top of the tray. Place butter on top and bake for up to one hour.

What about you? Do you have any favourite winter veg dishes you’d like to share with us here at NuBeginnings? We’re all ears…

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