Autumn has arrived. Pumpkin is one of the main symbols of this season when it comes to vegetables to bring to the table. In reality, however, we should not forget that autumn also offers us many other gifts besides the classic pumpkin
Theautunno. Pumpkin is one of the main symbols of this season in regards to vegetables to bring to the table. In fact, we shouldn't forget that autumn also offers us many other gifts besides the classic pumpkin.
Let's not forget, for example, that among the seasonal products of autumn and then in the winter months we find the whole cabbage and cauliflower family, with red cabbage, savoy cabbage and Brussels sprouts, just to name a few. These are perfect ingredients for preparing soups and side dishes.
Autumn also offers us tubers and root vegetables. It is this season that we bring Jerusalem artichoke and celeriac to our tables. With these two vegetables we can prepare excellent alternative mashed potatoes to the classic mashed potatoes but also other types of side dishes by combining them with the many seasonal vegetables that we have available.
Here 10 vegetables to bring to the table in autumn beyond the pumpkin.
Have you ever tasted the celeriac? You can easily distinguish it from classic celery due to its rounded shape. You will taste the root of celeriac. You can use celeriac to prepare a puree alternative to the classic mashed potatoes but also as an ingredient in soups and velvety.
Read also: Celeriac: 10 recipes to enjoy it at its best
La savoy cabbagethe savoy cabbage, is a beneficial vegetable for health due to its anti-inflammatory properties. It aids digestion and is high in fiber. It helps to prevent constipation in a natural way. It contains vitamins such as vitamin A and vitamin C and is also a source of mineral salts such as iron, calcium, potassium and phosphorus.
Read also: Cabbage: 10 recipes to enjoy it at its best
La beetroot it is also known as beetroot. It is a truly precious food as it is rich in mineral salts such as iron, potassium, calcium and magnesium. It is also a source of iodine, antioxidants and vitamin C. Red beet leaves contain vitamin E. Beetroot is eaten both cooked and raw, such as marinated in extra virgin olive oil and lemon juice.
Read also: Beetroot: a concentrate of natural well-being
4) Jerusalem artichoke
I jerusalem artichokes they are also known by the name of German turnip. They are tubers that resemble potatoes but have a lower glycemic index. Unlike potatoes, Jerusalem artichokes can also be used raw. Their use in the kitchen is known above all in the Piedmontese tradition. Jerusalem artichokes are rich in fiber which help regulate bowel activities.
Read also: 10 recipes based on Jerusalem artichoke
I cauliflower they are excellent for preparing side dishes, soups and autumn soups. They are very nutritious vegetables but with a low calorie content. They provide calcium, fiber, iron, folic acid and vitamin C. They are considered very beneficial vegetables thanks to their anti-inflammatory and antioxidant properties.
I fennel they are typical vegetables of the autumn and winter season. They are well known for their aromatic and digestive properties. They are used in the kitchen especially for the preparation of first courses and hot and cold side dishes. Fennel is rich in water and low in calories. They have diuretic properties and are rich in flavonoids.
Read also: Fennel: 10 recipes to enjoy them at their best
7) Red cabbage
Il red cabbagethe red cabbage, is a vegetable rich in vitamins and antioxidants, as well as mineral salts. Contains vitamin A, which is useful for protecting eyesight, and vitamin K, which is beneficial for the heart. With red cabbage you can prepare excellent salads to be dressed with orange juice, olives and nuts but also hot side dishes. Just slice the red cabbage into strips and cook it in a pan with a drizzle of oil.
Also read: Red cabbage: cultivation and health benefits
8) Red chicory
Il red radish it is a typical ingredient of autumn recipes. You can add it raw in salads or use it to prepare a risotto but also to obtain a tasty sauce for pasta.
Read also: Red radicchio risotto with almonds and apples
9) Brussels sprouts
I Brussels sprouts they are a vegetable rich in beneficial properties. They are a source of mineral salts such as potassium, calcium and phosphorus. They also contain vitamins, especially vitamin A, vitamin C and vitamin K. They can also be eaten raw but are usually served cooked as a side dish. If you don't really like the taste of Brussels sprouts, take a cue from our collection of recipes to make them tastier.
Read also: Brussels sprouts: 10 recipes to make them tastier
10) Chard from ribs
Let us not forget to bring to the table both in autumn and in winter chard from ribs. These vegetables are rich in vitamin A and beta-carotene. They are excellent to taste sautéed in a pan with a drizzle of extra virgin olive oil and to be used for the filling of savory pies, dumplings and vegetable strudel.
What are yours autumn vegetables favorite?
Photo source: Kitchen Gardens
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