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Seasonal Vegetables November

For many it is the dullest month of the year, for us, there are rich vegetables on the table: Chinese cabbage, turnip, kale, and horseradish.

Kale – a classic of the winter kitchen

Kale is probably the most popular autumn and winter vegetable in northern Germany. The season starts with the first frost because the sugar content increases and the bitter substances decrease in cold temperatures. Traditionally in North German cuisine, stewed kale is usually served hearty with Pinkel, Kasseler, or Mettenden and caramelized potatoes. But kale can be used in more dishes than you think.

That’s a good thing because this cabbage can unfold its healthy effect even better without the addition of heavy meat. Kale is full of vitamin C, which strengthens our immune system, especially in the cold winter months. But there are also numerous minerals and lots of fiber in the green, curly cabbage leaves. If you want to take advantage of all the ingredients in kale, the best way to enjoy the winter vegetable is raw in salads or green smoothies. But even with gentle preparation, the nutrients are preserved. Kale chips taste fantastic as a light alternative to potato chips.

Turnip

The turnip is known to many for the popular turnip puree. But you can do more with the “Wrunke”, as it is also called. Because the beet is no longer a “poor man’s ingredient” and is recovering from its image as an emergency ration. In any case, the vegetable, also known as swede, is much more popular in other parts of Europe. Swedes are particularly popular in Northern and Eastern Europe as they are easy to grow and provide energy. Despite their high carbohydrate content, they are low in calories and high in water.

When shopping, prefer small turnips, as these are more aromatic and turnips that are too large can taste woody. Swedes are always cooked and eaten without the peel. When cooking, you should pay attention to an optimal cooking time. It is usually 30 to 40 minutes. If the beet is cooked too long, it loses a lot of its nutrients and develops an unpleasant cabbage-like aroma. After cooking, the swede meat should be al dente and not too soft.

Chinese cabbage – a relative from the Far East

Chinese cabbage originally comes from China but is popular throughout Asia. It has many other names, such as Beijing cabbage, Japanese cabbage, or celery cabbage. Koreans conjure up their famous kimchi from it: spicy, sour pickled cabbage that is eaten on pretty much every occasion. In this country, cabbage is particularly popular in soups. But Chinese cabbage also cuts a particularly good figure in wok and stir-fry dishes.

Chinese cabbage is characterized by a fine aroma. In contrast to other types of cabbage, Chinese cabbage does not give off an intense cabbage smell. Very good in the cold winter months: 100 grams of Chinese cabbage provide a quarter of the daily requirement of vitamin C. With very few calories, around 12 kcal per 100 grams, the cabbage is still full of healthy nutrients: potassium, calcium, and folic acid, but also amino acids, which are good for the immune system.

Horseradish – Spicy and Healthy

Horseradish, or horseradish as our southern neighbors call it, is one of the hottest ingredients in the world. The root is often served already processed as table horseradish – but you can also use it fresh. Anyone who processes horseradish at home, especially grates it, should be prepared for watery eyes. The pungent substances in horseradish irritate the mucous membranes. It can help to put a little water in your mouth when cutting. Grate horseradish in the open window or in the fresh air. Tip: Only peel pieces that you want to use and put them in a water bath for half an hour. This will make the root firm and easier to rub.

If fresh horseradish is too spicy for you, you can soften it a little with apple, cream, or butter. Incidentally, the mustard oils it contains are not only real stimulants, they also have an antibacterial effect, strengthen our immune system and clear the respiratory tract. So horseradish is an ideal companion for the cold and cloudy November.

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Written by Micah Stanley

Hi, I'm Micah. I am a creative Expert Freelance Dietitian Nutritionist with years of experience in counseling, recipe creation, nutrition, and content writing, product development.

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