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As South Africa embraces the cooler months, the vibrant bounty of summer produce gives way to a new kind of culinary treasure: our robust and hearty South African winter vegetables. This is the season when root vegetables become sweeter, leafy greens deepen in flavour, and cruciferous crops flourish, offering a wealth of nutrients and comforting possibilities for the kitchen. Embracing a “farm to table” approach during winter means celebrating these seasonal harvests, supporting local farmers, and enjoying ingredients at their peak of freshness and flavour.
South Africa’s diverse climate ensures a rich array of winter produce, even as temperatures drop. From the crisp crunch of carrots and the earthy sweetness of beetroot to the versatile Brassicas like cabbage, broccoli, and kale, our winter gardens are far from dormant. Other stars include onions, leeks, parsnips, turnips, and the comforting butternut squash. These South African winter vegetables are not only delicious but are also packed with essential vitamins, minerals, and fibre, making them perfect for boosting immunity and warming the soul during the colder days.
Cooking with seasonal produce is a sustainable and economically sound choice. When you buy locally grown winter vegetables, you reduce your carbon footprint by minimising transportation needs and directly support the livelihoods of South African farmers. This direct connection to the source also often means fresher produce with a longer shelf life, contributing to less food waste.
This winter, let’s explore the versatility of these seasonal gems with four comforting and flavourful recipes that showcase the best of South African winter vegetables harvest.
1. ROASTED BUTTERNUT SQUASH WITH ROSEMARY AND FETA
Butternut squash is a quintessential South African winter vegetable, known for its sweet, nutty flavour and creamy texture. Roasting brings out its natural sweetness and creates a beautiful caramelisation.
Ingredients
- 1 medium butternut squash, peeled, deseeded, and cut into 2-3 cm cubes
- 2 tablespoons olive oil
- 2 sprigs fresh rosemary, leaves stripped and roughly chopped
- 1/2 teaspoon smoked paprika (optional, for a subtle smoky note)
- salt and freshly ground black pepper, to taste
- 1/4 cup crumbled feta cheese
- fresh parsley, chopped, for garnish
Method
1. Preheat your oven to 200°C.
2. In a large bowl, combine the butternut squash cubes with olive oil, chopped rosemary, smoked paprika (if using), salt, and pepper. Toss well to ensure all the squash is evenly coated.
3. Spread the seasoned butternut squash out in a single layer on a baking tray.
4. Roast for 25-35 minutes, or until the squash is tender and lightly caramelised, turning once halfway through the cooking time.
5. Remove from the oven, transfer the squash to a serving dish, and sprinkle generously with crumbled feta cheese and fresh parsley. Serve warm as a side dish or a light meal.
2. HEARTY KALE AND WHITE BEAN SOUP
Kale thrives in cooler weather, becoming even sweeter after a touch of frost. This nutrient-dense leafy green is perfect for a comforting and healthy winter soup.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1.5 litres vegetable or chicken stock
- 1 can (400g) cannellini beans, rinsed and drained
- 1 bunch kale, tough stems removed, leaves chopped
- 1/2 teaspoon dried thyme
- salt and freshly ground black pepper, to taste
- grated parmesan, for serving (optional)
Method
1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery, and sauté for 5-7 minutes until softened.
2. Add minced garlic and dried thyme, and cook for another minute until fragrant.
3. Pour in the vegetable or chicken stock and bring to a simmer. Add the rinsed cannellini beans.
4. Add the chopped kale to the pot, stirring until it wilts and is submerged in the stock.
5. Reduce heat to low, cover, and simmer for 15-20 minutes, allowing the flavours to meld and the kale to become tender.
6. Season with salt and pepper to taste. Ladle hot soup into bowls and serve with grated Parmesan cheese, if desired.
3. SPICY CURRIED CABBAGE AND POTATO STIR-FRY
Cabbage is a versatile and affordable winter staple. This recipe transforms it into a flavourful and vibrant stir-fry with a touch of South African curry spice.
Ingredients
- 1 tablespoon vegetable oil
- 1 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1cm ginger, grated
- 2 medium potatoes, peeled and diced into small cubes
- 1/2 head green cabbage, thinly shredded
- 1 teaspoon curry powder (mild or medium, adjust to taste)
- 1/2 teaspoon turmeric powder
- 1/4 cup water
- fresh coriander, chopped, for garnish
- salt, to taste
Method
1. Heat vegetable oil in a large pan or wok over medium-high heat. Add the mustard seeds and cumin seeds, and cook until they splutter (about 30 seconds).
2. Add the sliced onion and sauté until softened and translucent, for about 5 minutes.
3. Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
4. Add the diced potatoes to the pan and cook for 5-7 minutes, stirring occasionally, until they start to soften slightly.
5. Add the shredded cabbage, curry powder, and turmeric powder. Stir well to coat all the vegetables evenly.
6. Pour in the water, cover the pan, and reduce the heat to medium-low. Cook for 10-15 minutes, or until the potatoes and cabbage are tender, stirring occasionally to prevent sticking. Add a little more water if necessary.
7. Season with salt to taste. Garnish with fresh coriander before serving. This stir-fry pairs well with rice or as a side dish to grilled meat.
4. SWEET AND STICKY HONEY-GLAZED CARROTS WITH THYME
Carrots, another root vegetable that sweetens with cold, are delightful when roasted with a simple honey glaze and aromatic thyme.
Ingredients
- 500g carrots, peeled and cut into uniform batons or rounds
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon fresh thyme leaves
- salt and freshly ground black pepper, to taste
Method
1. Preheat your oven to 190°C.
2. In a large bowl, toss the carrots with olive oil, honey, and fresh thyme leaves. Season with salt and pepper.
3. Spread the carrots out in a single layer on a baking sheet.
4. Roast for 20-30 minutes, or until the carrots are tender and slightly caramelised, turning them once halfway through. The honey will create a lovely sticky glaze.
5. Serve warm as a delicious and vibrant side dish.
By embracing the “farm to table” philosophy and consciously choosing South Africa’s incredible South African winter vegetables, we not only nourish ourselves but also support local agriculture and celebrate the unique flavours of our beautiful land. Happy cooking this winter!