Root vegetables are king at this time of year, and add a rich, earthy depth of flavour to roasts, casseroles and stews. We picked some of our favourite ingredients for the month of January.
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Jerusalem artichokes Not an actual relation of the artichoke, this nobbly little vegetable has a sweet nutty flavour that is great both raw in salads and cooked in soups and stews.
Mussels These molluscs are at their best during the winter months. The beautiful orange flesh and their sweet, sea-fresh, succulent flavour are a welcome treat at this time of year.
Carrots A bastion of British winter cookery, carrots add colour and sweetness to ‘brown’ flavours. Remember smaller carrots have intense sweetness, more flavour and are great for soups and mash; save the larger ones for stews and casseroles.
Horseradish Sometimes tricky to find, fresh horseradish is shaped a bit like a parsnip but inside lies something completely different. The grated flesh is pungent and sharp in an ‘up the nose’ kind of way that can become addictive.
Celeriac It may not win any beauty competitions but its flesh is delicious both when crunchy and raw or creamy and cooked. It has a nutty flavour with hints of parsley and celery and makes a welcome addition to any cooking pot.
Parsnips Shaped like an overgrown carrot, this is one of our favourite and most appealing root vegetables. Cheap and simple to prepare, the sweet, fragrant, tender flesh adds real comfort and warmth to dishes.
Swede Resembling an overgrown turnip, the slightly ugly appearance of the swede hides a flavoursome vegetable that is great in stews and casseroles or mashed with butter and nutmeg.
Beetroot Fresh beetroot is nothing like the pickled variety that has put so many people off over the years. Its amazing colour adds warmth to the winter table and its earthy, sweet flavour and velvet texture is like no other vegetable.
Chicory A winter vegetable, chicory (or endive as it’s also sometimes called) is crisp and bitter-tasting. It’s perfect for roasting – which balances out the bitterness – or served raw in salads, or braised and made into a gratin.
More seasonal ingredients...