Autumn for Delicious, Nutritious Autumn Vegetables
If you’ve been to a Farmer shop or the market lately, you knowthat it’s harvest season for a wide range of vegetables. MOLLYMAID, the cleaning experts, suggest the top five to put on yourtable – along with delicious and easy preparation ideas.
- Broccoli: Broccoli is a good source of fibre,provides vitamins A and C, folic acid and calcium. Kids love to diptheir foods, so help them develop a love for broccoli while dippingit in hummus or another dip. Steamed or roasted broccoli isdelicious too.
- Butternut Squash: Butternut squash providesfibre and beta-carotene, as well as several B vitamins. Roastingbutternut squash makes it sweet and tender. Peel, seed and cutsquash into small cubes. Toss with vegetable oil, salt and pepper.Spread on a baking sheet and roast.
- Cauliflower: Cauliflower can be eaten raw,added to salads, served steamed as a side dish, or pureed to add tosoup. It’s a good source of fibre and provides B vitamins andvitamin K, C and manganese. For a quick side dish, cut upcauliflower florets and steam until tender. Sprinkle with gratedcheddar cheese – and serve!
- Sweet Potatoes: Sweet potatoes containcalcium, potassium and vitamins A and C. To make baked sweet potatofries, toss thin sticks of sweet potato with olive oil, salt andpepper. Scatter on a foil covered baking sheet. Cook at 450degrees, about 15 to 25 minutes, turning and rotating the sheetonce.
- Kale: This leafy green is a powerhouse ofnutrients including fibre, calcium and vitamin B6, vitamin A,vitamin C and vitamin K. Some varieties are great in a salad;others are delicious steamed or baked. Use chopped kale (remove thespine of leaves first) in a cheese omelet for a delicious brunch!It pairs well with melted cheddar.