January is a strange month for eating. It is the month where you’ve just made a new year’s resolution of eating more healthily or are doing Veganuary, but you may still have plenty of goodies left over from the festive season. Whatever your intentions for January, making use of what’s in season will help you create tasty meals.
Kale
The hardiest varieties of Kale cope well with the inclement January weather. These versatile leaves work well as an accompaniment to meat dishes or in vegetarian meals. It is rich in vitamin C, making it a good option for helping to stave off seasonal illnesses. Try using it in a smoothie to kickstart your day.
Parsnips
Parsnips are a member of the carrot family. They have a sweet, earthy flavour that makes them a tasty accompaniment to roast dinners, as well as being delicious in stews, soups, and tray bakes. Using the right ovenable trays such as those available at https://www.southerncrosspackaging.com/ovenable-trays, will help you get the best results with your tray bakes.
Celeriac
This underrated vegetable has a strange, knobbly appearance that reveals soft, white flesh with a distinctive flavour. Celeriac is best used in soups, mashes, and roasts.
Cauliflower
This versatile vegetable can be eaten raw in salad, lightly cooked, or roasted. It can be blitzed to make cauliflower rice if you are low-carbing or make the classic cauliflower cheese for a cold-weather comfort dish.
Clementine
For sweet dishes, consider this seedless fruit. Eat alone or use in cakes and desserts for a special January treat.
