Winter is fast approaching and with it our desire for soups and warm dishes that are good for us. November’s vegetables are diverse: cabbage, potato, rutabaga, but also endive, pumpkin, leek and Swiss chard! Thought you had few options for cooking when it got cold? Think again!
We offer you delicious recipes for a versatile and balanced meal all month long. Also discover our top vegetables for November 5th. For surprising aperitifs, try it endive leaves with Roquefort cheese and walnuts and leek and carrot samosas with slimming coconut milk. Many November fruits mix with savory recipes. Here are our top fruits for November 5th. It’s also soup and stew season. For a variety of pleasures, we offer several: pumpkin and chestnut velouté, Quebec style maple rutabaga soup and slight soup from Jerusalem artichoke with cheese and walnuts. A light 3 cabbage coleslaw is a great appetizer or lunch. For a good, easily portable midday meal, you can also prepare a light cake with leek and goat cheese. Add endive salad with walnuts to it. Many whole foods are perfect for dinners that don’t have time to prepare. For example, do a endive risotto, light parmesan and crushed almondsa rutabaga and light pea gratinthis revised lasagna with endive, ham and gorgonzola or some Quiches: Light Pumpkin and Comté® Where with light chard and gouda. This is also the last moment to taste Swiss chard, which is out of season after November. For those who own a robot, cabbage with steamed sausages in Thermomix® warms the coldest evenings. Finally an easy one mashed rutabaga with spices and honey comes with all your fish and meat and a duck breast with red cabbage and white wine will impress your guests.
Here we are 15 recipe ideas with November vegetables.