Winter Vegetable Recipes by Chef Britt Cloud

Hearty winter vegetables fresh from the garden or local farm combined with just a few ingredients made great sides for a tasty and nutritious meal.

 

Braised Red Cabbage

The vitamin C equivalent, a measure of antioxidant capacity, of red cabbage is also six to eight times higher than that of green cabbage. Red cabbage is one of the most nutritious and best tasting vegetables around.

(Serves 4 to 6 people)

Ingredients:

Red cabbage                1 head

Red wine vinegar           1 cup

Balsamic Vinegar          1 cup

Sugar                                 2 cups

Salt & Pepper               To taste

Water                            To cover

 Preparation:

1. Cut the cabbage in quarters, removing the core and julienne cabbage.
2. Add cabbage with remaining ingredients, bring to a boil and reduce heat to a simmer.
3. Simmer until tender.
4. Remove from heat and store in the cooking liquid.

Collard Greens

The cholesterol-lowering ability of collard greens may be the greatest of all commonly eaten cruciferous vegetables.  For cancer prevention:  collard greens provide special nutrient support for three body systems that are closely connected with cancer development as well as cancer prevention. These three systems are:  the body’s detox system, its antioxidant system and its inflammatory/anti-inflammatory system.

(Serves 6 to 8 people)

Ingredients:

Collard Greens              5 lbs

Onion                           1 medium, sliced

Bacon                           1 lb, diced

Cider Vinegar                1 cup

Water                            To cover

Salt & Pepper               To taste

 Preparation:

1. Render bacon until almost brown
2. Add onion and sauté until soft
3. Add collard greens, vinegar and water
4. Add salt and pepper
5. Bring to a boil and reduce to a simmer
6. Cook until the collards are tender
7. Remove from the heat; store the collards in the cooking liquid.

Whipped Sweet Potatoes

Sweet potatoes are some of the most nutritious vegetables around.  Orange-fleshed sweet potatoes may be one of nature’s unsurpassed sources of beta-carotene.

(Serves 10 to 12 people)

Ingredients:

10 lbs Sweet Potatoes

Salt & Pepper

 Preparation:

1. Roast unpeeled sweet potatoes on a sheet pan in the oven until soft (about 2 hours).
2. Remove skins and place in a stand mixing bowl with a wire whisk.
3. Add salt and pepper to taste and mix on high for 5 minutes.

 

*Nutritional information sourced from:  http://whfoods.org

Tagged as: Chef Britt Cloud, decatur, local, restaurants, winter vegetables