Get creative with these 6 winter vegetables

Cabbage: Shred it

We have some kind of coleslaw at least twice a week. It’s crunchy, fast and is great for lunch the next day. Serve with burgers or fish.Try it: Sweet and sour coleslaw.

Cabbage: Braise it

Serve with any roast meat, grilled sausages or bacon. Try it: Braised red cabbage.

Carrots: Dress them

I make this often. The rosemary seals the deal (but thyme works too if you have it). Try it: Sweet and sour rosemary carrots.

Carrots: Pickle 'em

These are so fast and last for about two weeks. Add to salads or sandwiches. Try it: Pickled carrots.  

Squash: Roast it

This recipe is almost effortless, and the maple syrup means even kids like it. Make a double batch and add leftovers to salad. Try it: Maple-roasted squash.

Squash: Blend it

What? A squash smoothie? If it tastes like pie, you betcha. Try it: Harvest spice squash smoothie.

Parsnips: Pureé them

Mild and heavenly, this soup is also very satisfying. Try it: Parsnip, apple and leek soup.

Rutabaga: Mash it

I make this any time we have roast beef, then fry up the leftovers and top with a poached egg for breakfast the next day. Try it: Carrot and rutabaga mash.

Beets: Grate them

Beets can be a bit fiddly to grate, but add so much sweetness and texture to a salad or slaw. Try it: Beet and carrot salad.

Beets: Roast 'em

We eat a lot of roasted beets. I use this tahini dressing to switch things up a bit. Try it: Tahini beets.

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