Winter is fast approaching, and with it comes the desire for soups and hot dishes that are good for us. Vegetables for November are diverse: cabbage, Jerusalem artichoke, rutabaga, but also endive, zucchini, leek and Swiss chard! Thought you’d be short on cooking options when the cold weather hits? Think again!
We offer you delicious recipes of varied and balanced meals during the month. Also discover our top 5 vegetables for November. For amazing aperitifs, try it endive leaves with Roquefort cheese and walnuts and leek and carrot samosa with coconut milk for weight loss. Many November fruits will be combined with savory recipes. Here are our top 5 fruits for November. It’s also soup and stew season. To diversify the pleasure, we offer several: pumpkin and chestnut velouté, Quebec-style maple syrup and withlight tender artichoke soup with cheese and walnuts. A light salad with 3 cabbages will be an excellent starter or a dish for lunch. For a good, easy-to-carry lunch, you can also make a a light pie with leeks and goat’s cheese. Top it off with an endive salad with walnuts. Many whole foods are perfect for dinners that you won’t have time to prepare. Do, for example, a endive risotto, light parmesan and crushed almondsa rue and light Jerusalem artichoke gratinwith a revised lasagna with endive, raw ham and gorgonzola or some quiche: light pumpkin and Comté® where easy with Swiss chard and Gouda. This is also the last moment to taste Swiss chard, which will be out of season after November. For those who own a robot, cabbage with steamed sausages in the Thermomix® will warm the coldest evenings. Finally, simple mashed potatoes with spices and honey will accompany your fish and meat and a duck breast with red cabbage and white wine impress your guests.
Here are ours 15 recipe ideas with November vegetables.