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What's in season in November


In November the nights are definitely drawing in as autumn turns into winter, but the fruit and veg in season keeps your mealtimes colourful. Vibrant carrots, sweet potatoes and deep red cabbage make bright side dishes, whilst pomegranates add a pretty finishing touch to a wide variety of recipes. Pack a punch with peppery turnip and horseradish, grated into crisp rosti's or creamy sauces. For something sweet, juicy satsumas and tangerines are perfect for healthy snacks.

Turnips
Hearty turnips are a classic British winter veg that are in plentiful supply at this time of year. Winter turnips have a peppery flavour that is perfect in warming casseroles, stews and easy one-pot dishes.
Some recipes you may like to try:
Mustard Chicken with winter vegetables, including turnips - see details here
Turkey Soup, using a mix of vegetables, turnips if liked - see details here

Carrots
This colourful root vegetable is brilliantly versatile it can be eaten raw or cooked, and is great in both sweet and savoury dishes. Carrots were most often purple until the late 16th century, when the familiar orange variety we eat today was cultivated by Dutch farmers.
Some recipes you may like to try:
Carrot Cake, a low carb recipe - see details here
Carrot, Orange and Ginger Soup - see details here
Red Roasted Carrots - see details here

Red cabbage
This tightly packed, red-purple brassica has a crisp, peppery flavour. Keep the colour locked in during cooking by adding a dash of vinegar for the most vibrant results. Red cabbage is also delicious raw (grate) shred it before adding to slaws and salads.
Some recipes you may like to try:
Chicken Legs braised with slow-cooked red cabbage - see details here
Lamb, red wine and rosemary casserole, served with braised red cabbage - see details here
Courgette / Zucchini fritters, with a red cabbage and beet salad - see details here

Pomegranate
Jewel-like pomegranate seeds are extremely versatile and add a burst of sweetness to everything they're added to. Choose pomegranates with smooth, shiny skin which are heavy for their size they'll be juicier. To remove the seeds, cut in half and, using a wooden spoon, bash the back of the pomegranate over a bowl. Pomegranate seeds can be added as a bright finishing touch to all sorts of salads, tagines and side dishes but can also star on their own.
Some recipes you may like to try:
Pomegranate rosemary spritzer - see details here
Chocolate Low Carb Cupcakes, decorated with pomegranate - see details here
Leafy salad with feta and pomegranate - see details here

Sweet potatoes
These versatile orange spuds have become a popular store-cupboard staple. Sweet potatoes can be treated in the same way as white potatoes and are great for baking, roasting and mashing. Sweet potatoes are an excellent source of vitamin A (in the form of beta-carotene). They are also a very good source of vitamin C, manganese, copper, pantothenic acid and vitamin B6. Additionally, they are a good source of potassium, dietary fibre, niacin, vitamin B1, vitamin B2 and phosphorus. The carbohydrate content in sweet potatoes, (and white potatoes), will result in a blood sugar impact in any serving size and many diabetics choose not to eat them. However, sweet potatoes are naturally more nutrient-dense; so if you do choose to eat them they could be the better option between the two!
Some recipes you may like to try:
Chicken Traybake, with sweet potato, red onions and broccoli - see details here
Vegetable Frittata, with sweet potato, green beans, onion and more - see details here
Roasted sweet potato and carrot soup - see details here

Satsumas and tangerines
Bright citrus fruits bring fresh colour to winter tables, and satsumas and tangerines are at their seasonal peak in November and into December. Perfect for lunchboxes and easy snacks, these juicy fruits are also worth cooking with.
Some recipes you may like to try:
The Holy Kale Salad, with tangerines, tomatoes and more - see details here
Vegan mince pies, using satsumas, pears and more - see details here
'Mary Berry's' mulled wine, a wonderfulmix of wine and fruit flavours - see details here

Beetroot
Sweet and earthy in flavour and a beautiful, vibrant purple in colour, beetroot is extremely versatile. Wash your hands as soon as you've finished preparing beetroot, as the purple juice can stain your fingers.
Some recipes you may like to try:
Poached eggs with avocado, beetroot and spinach - see details here
Beetroot and orange soup with mustard seeds - see details here
Baked beets with carrots and leeks - see details here
Beetroot carpaccio - see details here

Horseradish
Fresh horseradish root gives dishes a deliciously fiery kick. Although traditionally eaten in a creamy sauce with beef, horseradish also works well with fish or earthy vegetables such as beetroot. When cooking with horseradish, add it towards the end to ensure it keeps its punchy flavour.
Some recipes you may like to try:
Sea Bass beautifully marinated in Lime and Cumin, with a Mango Salsa and some horseradish sauce, to taste - see details here
Potato, horseradish and spring onion rosti - see details here

I wonder what would be your favourite from the above?
Mine would be carrots, but then red cabbage is nice too ...


Dear reader, you will find a variety of articles, studies etc. plus recent news/views and recipe ideas within this blog, we hope something for everyone to read and enjoy ... but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. Not all of the suggested recipes above are low carb. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan
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