Winter vegetables with a spring feel
It’s still too early for local seasonal vegetables, but the warmer season can already take a seat at the table. We put winter vegetables in the spotlight by working with light techniques and flavours that evoke freshness, crunch and liveliness for a transitional kitchen that’s simple and inspired.
Spring cuisine marks a break from rich, long-simmered dishes. Instead, it focuses on lightness, acidity and fresh herbs. By playing with texture, cooking and seasoning, winter vegetables can be transformed into bright, almost summery dishes.
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Change the Chop
Change the Chop
It all starts with how to cut the vegetables. By modifying the thickness or shape, you can transform its texture, its mouth-feel and even its place in your dish. A thin cut brings lightness and freshness to vegetables that are often associated with comfort food.
- In carpaccio or grated: turnips and beets sliced very thinly on a mandoline become tender, almost silky, and gain freshness, especially when drizzled with a squeeze of lemon or a light vinaigrette.
- In a tagliatelle: with the help of a peeler, carrots or parsnips are carved in long, flexible ribbons, as good raw as they are briefly blanched.
- As a “rice” or semolina: raw cauliflower, crushed into small pieces in a food processor, offers a light and airy base, perfect for tabbouleh-style salads, garnished with herbs and citrus fruits.
To try:
Beet, Salmon and Strawberry Carpaccio
Lighten Up The Cooking Techniques
Lighten Up The Cooking Techniques
To lighten winter vegetables, swap long cooking for methods that preserve texture and colour.
- Quick blanching: a few minutes in boiling salted water, followed by an ice water bath, are enough to tenderize the vegetables while keeping their colour.
- Express steaming: gentle and precise, it keeps vegetables firm, perfect for simple seasoning.
- Roasting at high temperatures: Cooking quickly in a very hot oven caramelizes the surface without drying out the inside.
- Quick frying: a sharp sear with a little fat preserves the crunchy texture and colour of the vegetables.
- Marinating or light salting: these no-cook techniques soften vegetables and intensify their natural freshness.
To try:
Orange Chicken with Roasted Beets and Roasted Radishes from Ricardo
Awaken Flavours and Vary Textures
Awaken Flavours and Vary Textures
It’s often the seasonings and contrasts that tip a winter dish into spring. A few simple gestures are enough to lighten the whole thing and give it a fresher look.
- Acidity: lemon, cider vinegar or rice vinegar bring an immediate boost of freshness to root vegetables and balance their naturally sweet side.
- Fresh herbs: mint, chives, cilantro or chervil, used generously, transform mashed potatoes, salad or remoulade into a resolutely springtime dish.
- Light and aromatic spices: sumac, coriander or pink pepper seeds add complexity without weighing the dish down.
- The contrasts of texture: radishes, spring onions, seeds or nuts added at the last minute bring crunch and a springtime vibe.
To try:
Bridging the Seasons
Bridging the Seasons
Between winter and spring, the kitchen can benefit from being more flexible and instinctive. We’ve assembled the ingredients that are still available to create modular dishes. The same vegetable can thus go from side dish to main course, served hot, warm or cold, and facilitate the transition to the warmer season.
Ideas for inspiration
- Turnip carpaccio with lemon and herbs
- Roasted potatoes served with salsa verde or chimichurri
- Radish with butter and fleur de sel, all in simplicity
- Parsnip purée in oil with fresh herbs
- Roasted cabbage, honey and mustard sauce, sweetened with vinegar
Recipes to try:
Cod with Roasted Butternut Squash and Salsa Verde by Stefano Faita