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Too many sugarplums? Try a parsnip in your stocking.

Photo of an attractively-plated and colorful savory roasted veggie dish.

‘Tis the season, totally. And naturally we’ve all been indulging in our favorite holiday goodies.

With that in mind, how about considering a little detour down the vegetable road? Sure, all the fresh garden produce has been canned or frozen, but there are some vegetables that you might not have planted, or even considered trying.

Some of those vegetables are even better and more available during the fall and winter. Those include kale, brussels sprouts, carrots, sweet potatoes, Swiss chard, parsnips, collard greens, rutabagas, and squash.

Before you turn up your nose, consider that the Jasper County Library system has some yummy recipes tucked away in some books to help you create a dish you may actually love!

There’s Eating From the Ground Up by Alana Chernila or Vegetables:250 bold, simple recipes for every season by Christopher Kimball. Simple is always a nice word when used in the same sentence as recipe, right?

V is for Vegetables by Michael Anthony has a recipe that caught my eye, rutabaga gratin. The picture sure looks tasty. In the Fix-It and Forget-It Vegetarian Cookbook I found a recipe that included two of those aforementioned vegetables together in one recipe; parsnips and sweet potatoes! That’s got to be high on the health-o-meter. If you want to get fancy, Vegetables Unleashed by Jose Andres might be just the ticket.

The challenge has been extended. It’s now up to those of you brave enough to try something new to come and check out a book to make that happen.  Bon appetit.

Photo by Victoria Shes on Unsplash