8 recipes that will up your veg intake this winter

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8 recipes that will up your veg intake this winter

Sneak a rainbow of winter veg into your weeknight dinners with Abigail Donnelly’s recipes for Brussels sprout mac ‘n cheese, cauli-rice risotto, cavolo nero with meatballs and crispy potatoes on sweet, roasted squash.

1. Roast sweet potatoes

This was inspired by a dish made by Jess Shepherd of Good to Gather, who served butternut wedges on roasted butternut purée. If you want even more winter veg in the mix, add roast pumpkin or butternut to polenta and top with these crispy sweet potatoes.

Roast-sweet-potatoes

Find the recipe for roast sweet potatoes here. 

2. Chuck steaks with café de Paris butter

Woolies’ Angus chuck eye steaks are the new minute steaks IMO. And this isn’t a purist café de Paris butter – use whatever you have in your fridge and pantry: fresh or dried herbs, something salty, mustard and lemon. Garlic is non-negotiable. Serve with rocket, steamed green beans or Tenderstem broccoli.

Chuck steaks with café de Paris butter

Find the recipe for chuck steaks with café de Paris butter here. 

ALSO READ: 8 exciting recipes to shake up your dinner game

3. Chicken breasts with cauliflower couscous

This cauli rice “risotto”  is good on its own with grilled mushrooms if you’re vegetarian. Reduce the cooking time by using thighs, or – even faster – skinless mini breast fillets.

Chicken breasts with cauliflower couscous

Find the recipe for chicken breasts with cauliflower couscous here. 

4. Baked hake with mushrooms and leeks 

Fish that can be cooked from frozen is always a winner, and long-life cream works just as well as fresh cream. Add frozen peeled prawns if you’re feeling fancy, and frozen corn or peas for extra veg.

BAKED-HAKE-WITH-MUSHROOMS-AND-LEEKS

Find the recipe for baked hake with mushrooms and leeks here. 

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5. Easy winter veg “tarte tatin”

This dish is a good way to use up stale bread and root veg. Save money, waste less!

Easy-winter-veg-tarte-tatin

Find the recipe for easy winter veg “tarte tatin” here. 

6. Cheesy Brussels sprout pasta bake

You can use any cheese combo in this recipe. I used Gorgonzola and mozzarella, but Cheddar, Gruyère and even ricotta would work, too. Simply decide how tangy or creamy you want it.

Cheesy-Brussels-sprout-pasta-bake

Find the recipe for cheesy Brussels sprout pasta bake here. 

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7. Meatball soup with cavolo nero

I love cavolo nero season, but you could also use Swiss chard. Wondering why you should save your Parmesan rinds? This is why. I collect mine and freeze them for when I make this or a minestrone.

Meatball-soup

Find the recipe for meatball soup with cavolo nero here. 

8. Brinjal Bolognese

The secret to this easy brinjal Bolognese is Woolworths olive stir-through pasta sauce. You can also spread the sauce on toast, top with mozzarella and grill until melted.

Brinjal Bolognese

Find the recipe for brinjal Bolognese here. 

ALSO READ: 6 effortless yet impressive dinners

Abigail Donnelly Article by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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