Shorter nights and colder weather are closing in. Time to snuggle up and feast on soups, casseroles and curries.
Here is a list of seasonal food for November and which vegetables and fruits to look for and enjoy. Also, I have included some of my favourite recipes. Feel free to share yours with us.
- Artichoke – the easiest and most delicious way I cook it is Artichoke Vinaigrette
- Beetroot – enjoy roasted or in a salad, risotto, pasta or vegan cakes.
- Butternut Squash – the king of squash is so versatile you can make soups, curries, casseroles or salads.
- Carrots – eat it raw or cooked. Perfect in salads, soups casseroles etc…
- Cauliflower – Bill Clinton recently recommended “whipped cauliflower as a substitute for mashed potatoes.” Eat it raw or cooked. Perfect in gratin, curries or casseroles.
- Celeriac – a favourite in our house. Great roasted, perfect in soups, and delicious in gratins.
- Kale – superfood king. Great raw or cooked.
- Leek – perfect in soups, gratins, quiches or simply steamed with a drizzle of vinaigrette.
- Marrow – make a thrifty meal with stuffed marrow that will feed a crowd.
- Parsnip – perfect for soups or simply roasted.
- Pumpkin – another squash delicious in soups, curries, casseroles or cakes.
- Swede & Turnip – makes a nice addition to soups. You can also simply fry it in butter.
- Wild Mushrooms – perfect seasonal foraging food.
- Apple
- Pear
- Quince
Recipes To Try This November
![Artichokes with Caramelised Shallots Vinaigrette [vegan]](https://theflexitarian.co.uk/wp-content/uploads/2013/11/artichoke-vinaigrette-500.jpg)
![Sweet Potato and Parsnip Vanilla Soup [vegan]](https://theflexitarian.co.uk/wp-content/uploads/2013/11/vanilla-soup-500.jpg)
![Kale Salad With Roasted Butternut and Peanut Tofu [vegetarian]](https://theflexitarian.co.uk/wp-content/uploads/2013/10/kale-butternut-squash-tofu-salad-500.jpg)
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