Autumn is the perfect season to enrich our diet with nutritious and tasty vegetables, not just pumpkin! Discover the 10 best seasonal vegetables to bring to the table: from roots to leafy vegetables, each autumn vegetable offers unique flavors and health benefits, ideal for facing the first cold weather with taste and well-being.
It has arrivedfall. The pumpkin is one of the main symbols of this season regarding vegetables to bring to the table. In fact, we shouldn’t forget that autumn also offers us many other gifts beyond the classic pumpkin.
Let’s not forget, for example, that among the autumn seasonal products and then in the winter months we find the whole family of cabbages and cauliflowers, with red cabbage, cabbage and Brussels sprouts, just to give a few examples. These are perfect ingredients for preparing soups and side dishes.
Autumn also offers us tubers and root vegetables. It is in this season that we bring Jerusalem artichokes and celeriac to our tables. With these two vegetables we can prepare excellent purees as an alternative to the classic mashed potatoes but also other types of side dishes by combining them with the numerous seasonal vegetables we have available.
Here you are 10 vegetables to bring to the table in autumn beyond the pumpkin.
Celeriac
Have you ever tasted the celeriac? You can easily distinguish it from classic celery due to its rounded shape. Celeriac is a vegetable with surprising qualities, often little considered but rich in flavor and versatility in the kitchen. Unlike classic celery, it has a rounded shape and a rough, lumpy skin, which encloses a white pulp.
Thanks to its creamy consistency, celeriac lends itself to numerous preparations. It is perfect for a different puree than usual, with a richer flavor than classic mashed potatoes, and can be used as a base for hot soups and veloutés, ideal for the colder months. Furthermore, it is also excellent baked, cut into thin slices and seasoned with oil and spices, or grated raw to add crunch to salads.
Cabbage
There cabbageor savoy cabbageis a vegetable beneficial to health due to its anti-inflammatory properties. It helps digestion and is rich in fiber. It helps to prevent constipation naturally. 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.
Beetroot
There beetroot it is also known as red turnip. 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 beetroot leaves contain vitamin E. Red beetroot is eaten both cooked and raw, for example marinated in extra virgin olive oil and lemon juice.
Jerusalem artichoke
THE Jerusalem artichoke 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 especially known in the Piedmontese tradition. Jerusalem artichokes are rich in fiber which helps regulate the activities of the intestine.
Cauliflower
THE cauliflowers they are excellent for preparing autumn side dishes, soups and veloutés. They are very nutritious vegetables but with a low calorie content. They provide calcium, fibre, iron, folic acid and vitamin C. They are vegetables considered very beneficial thanks to their anti-inflammatory and antioxidant properties.
Fennel
THE 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 both hot and cold side dishes. Fennel is rich in water and low in calories. They have diuretic properties and are rich in flavonoids.
Red cabbage
The red cabbageor red cabbageis a vegetable rich in vitamins and antioxidants, as well as mineral salts. Contains vitamin A, useful for protecting eyesight, and vitamin K, beneficial for the heart. With red cabbage you can prepare excellent salads to season 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.
Red chicory
The red radicchio it is a typical ingredient of autumn recipes. You can add it raw to salads or use it to prepare a risotto but also to obtain a tasty sauce for pasta.
Brussels sprouts
THE 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 inspiration from our collection of recipes to make them tastier.
Swiss chard
Both in autumn and winter let’s not forget to bring to the table Swiss chard. These vegetables are rich in vitamin A and beta-carotene. They are excellent when sautéed in a pan with a drizzle of extra virgin olive oil and used to fill savory pies, dumplings and vegetable strudels.
What are yours autumn vegetables favorites?
