John Myers
Seasonal recipes are sustainable and protect nature. Root vegetables are in season in December. But nuts and fruits such as pears or pomegranates are also on the menu. In this article, we present 3 recipe ideas.
Seasonal recipes: lamb’s lettuce in December
For a quickly and easily prepared lamb’s lettuce with honey-mustard dressing, you need these ingredients: 500 g lamb’s lettuce, 150 g walnuts, 1 onion, 2 tbsp olive oil, 2 tbsp balsamic vinegar, 2 tsp mustard, 1 tsp honey and salt and pepper for seasoning. If you like it fruity, spice up the salad with pomegranate seeds.
- Wash the lettuce thoroughly and remove the roots. Cut the onion into small cubes.
- Now put the lamb’s lettuce in a bowl along with the onion, walnuts, and pomegranate seeds.
- Now mix vinegar, oil, honey, and mustard to make a dressing. Season with salt and pepper and taste at the end.
- Now pour the dressing over the salad and mix everything well.
Baked Parsnips
The tasty root vegetables are also in season in December and can be prepared in a variety of ways. For baked parsnips from the oven, you need the following ingredients: 650 g parsnips, 3 tbsp olive oil, 1 tbsp honey, 75 g almonds, rosemary, parsley, and salt and pepper for seasoning.
- Wash and peel the parsnips. Then quarter the vegetables.
- Place the oil, honey, salt, pepper, and finely chopped rosemary in a bowl. Mix the ingredients.
- Place the parsnips on a baking sheet or in a casserole dish and pour the oil and honey mixture over them. Mix everything.
- Now put the vegetables in the preheated oven and let them cook for 25 minutes at 200 degrees top and bottom heat.
- Finally, finely chop the almonds and parsley and sprinkle them over the parsnips.
- A vegetarian schnitzel goes perfectly with this dish. But poultry tastes great too.
Pear and buttermilk dessert with walnuts
Pears are not only in season in autumn but also into December. Therefore, the fruit is ideal for a regional and seasonal dessert. You need the following ingredients for 2 servings: 350 g pears, juice of half a lemon, 40 ml water, 1.5 tbsp honey, half a cinnamon stick, 1 tsp agar, 125 g buttermilk, 75 g cream, 1 tsp cinnamon, walnuts.
- Peel the pears, remove the core, and cut the fruit into small cubes.
- Put the water, lemon juice, honey, and half the cinnamon stick with the pear in a saucepan and simmer for about 10 minutes.
- Then remove the cinnamon stick and set aside about half the amount of pears.
- Puree the pears remaining in the pot with a blender and then add the agar agar. Then boil the pears again.
- Then add some more honey and stir it in.
- Now mix the cinnamon powder and buttermilk with the pear mixture. Then whip the cream until stiff and fold it in.
- Finally, pour the pear cream into the glasses. Let the mixture cool down in the fridge for about 2 hours.
- Before you serve the dessert, put the remaining pears that you put aside in the first steps on top of the cream and sprinkle some more walnuts on top.
