Many chefs will tell you that it’s always best to use produce that’s in season when cooking any dish. While technique is important, using the freshest and most available ingredients is half the battle. Ingredients should speak for themselves, and when arranged properly, can make a gorgeous and exquisite meal.
Winter produce offers some of the deepest flavors and most vibrant colors, and can make any dish shine. Moreover, winter is the perfect time of year to get cozy and practice your skills in the kitchen.
Rutabaga
Greg Baxtrom Chef and owner, Olmsted New YorkThe winter produce I’m most excited about is rutabaga. Unlike other turnips, rutabaga has sort of a buttery, mustardy taste that goes nicely with lamb, pork, and beef, which people tend to eat a lot of during winter.
Rutabaga Noodles Cacio e Pepe
Serves 4 to 6- 1 large rutabaga
- 9 tablespoons cold butter, divided
- 1/4 cup finely minced shallot
- 10 whole black peppercorns
- 1/4 cup dry white wine
- 1/4 cup heavy cream
- 1/2 teaspoon kosher salt, plus more to taste
- Grated pecorino or Parmigiano cheese, to taste
- Freshly ground black pepper
- Minced chives, for garnish
Make the beurre blanc: Cut 8 tablespoons of the butter into chunks and set aside in a cool place. Heat the remaining 1 tablespoon butter in a medium saucepan and stir in the shallots and peppercorns. Cook, stirring, for about one minute, until the shallots are aromatic but not beginning to brown. Add the wine and cook until almost entirely reduced, with about two tablespoons remaining. Add the cream and salt and reduce again. (If the pan looks too dry, stir in a tablespoon or two of water.) Add the remaining chilled butter, one piece at a time, stirring briskly with a wire whisk with each addition, continuing to whisk until the sauce is shiny and thick. Strain out the solids (or keep the shallots and just fish out the whole peppercorns). Taste and add more salt, if necessary. Cover and keep the beurre blanc warm over low heat until the rutabaga pasta is ready.
Bring a pot of unsalted water to a boil. Add the rutabaga noodles and blanch for 3 minutes, until just barely softened. Strain the noodles and add them to the pot with the warm beurre blanc. Raise the heat to medium and gently toss the tagliatelle in the butter sauce until the noodles are softened and the sauce clings to each strand, about 4–5 minutes. Serve topped with grated cheese, freshly ground black pepper, and a sprinkle of chives.
Persimmons
Alberto Carballo Executive chef, The Turk’s Inn New YorkMy favorite winter ingredient is persimmon. I discovered it a long time ago when my parents planted a tree that yielded a weird fruit that looked like a tomato. It wasn’t something I wanted to eat as a child, and I didn’t like the taste of it back then. However, I’ve come to enjoy its sweet, delicate flavor as an adult and as a chef. The persimmon has become a product that I am always excited to work with.
We plate the salad over a simple lemon mustard dressing, drizzle with olive oil, dot the fruit and cheese with a spicy green condiment from Yemen called “schug,” which gives the dish spice and herbaceousness, add puffed quinoa for a little crunch, and top with opal basil.
Puntarelle
Gabriel Salazar Executive chef, Sauvage New YorkOne of the ingredients I always look super forward to is chicory, specifically puntarelle. I love how crunchy and juicy the stalks are. At its peak, it should taste a little bitter with great crisp texture.
Dijon Mustard Vinaigrette
- 1 teaspoon honey
- 5 teaspoons Dijon mustard
- 2 garlic cloves, finely grated
- Kosher salt and pepper to taste
- 4 teaspoons Chardonnay vinegar
- Juice of two lemons
- 1 egg yolk
- 1 cup grapeseed oil
- 1/4 cup extra virgin olive oil
Cabbage
Pamela Reed Co-founder and recipe developer, Brooklyn Farm Girl New YorkAs a vegetable gardener and recipe creator, I love the produce that winter gives me. Think hearty greens and vegetables that can withstand the cold, especially winters in the Northeast.
Cabbage is one of my favorites because it’s so versatile in recipes, not to mention it’s usually cheap at the grocery store. Green cabbage is the most popular of the cabbage family. You can eat it raw, or use it in endless recipes. The longer it cooks, the sweeter it gets.
Ham and Cabbage Soup
-
- 2 tablespoons butter
- 1/2 cup green pepper, chopped
- 1/2 cup onion, chopped
- 1/2 cup celery, chopped
- 1/2 cup carrots, chopped
- 3 tablespoons flour
- 4 cups chicken broth
- 4 cups cabbage, shredded
- 2 cups cooked ham, chopped
- 1 teaspoon salt
- 1/4 teaspoon white pepper (or you can use black pepper)
Add flour into pot, stirring to coat the vegetables.
Add chicken broth and cook on medium-high until boiling.
Add cabbage, ham, salt, and pepper. Stir until boiling and then simmer for 30 minutes. Serve in bowls.
Cardoons
James Ahearn Executive chef, Pomp and Circumstance New YorkThe seasonal produce that I most look forward to are cardoons. They have a very unique flavor and texture. Raw, they should taste very bitter, almost medicinal. When peeled and cooked, they have a subtle artichoke flavor. The cardoon is also used in cheesemaking and in spirits such as Cynar.
Sweet Potatoes
Jesse Jones Chef and cookbook author South Orange, New JerseyWhen I had to cut back on carbohydrates, I started using sweet potatoes more because they are low on the glycemic index and they are a great source of fiber, vitamins, and minerals. Sweet potatoes are easy to add to your diet and can be prepared in several different ways—baked, mashed, grilled, and roasted to name a few.
It is important for people to understand if you do not plan to use sweet potatoes right away, they should be stored in a cool, dry, dark place, but do not refrigerate them or they will dry out.
Down-Home Candied Sweet Potatoes
- 2 pounds sweet potatoes (Red Garnet or Jewel)
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup sugar
- Pinch of sea salt
- 1 cup maple syrup
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon pure vanilla extract
In a large skillet, melt the butter over medium heat. Add sugar, salt, maple syrup, cinnamon, allspice, vanilla, then mix well. Add sweet potatoes to the sugar mix, place in a 9 x 13-inch casserole dish, and bake for 15 minutes or until golden brown. Serve hot.