The shortest season of the year,
February now is here!
For your kitchen, don’t forget,
Seasonal veggies are your best bet!
Before the fog makes you crave some sake,
Why not try a parsnip latte?
If thoughts and skies are dark and blue,
Beetroot steps right in for you!
For warmth and comfort in your dish,
Leeks will grant your stomach’s wish!
And don’t forget the cabbage crew—
So many meals that they can do!
Veggies work for sailors, too,
A carrot’s there to see you through!
But that’s not all—there’s more to see,
Just keep on reading—you’ll agree!
Fruits
- Apples (stored)
- Pears (stored)
Vegetables
- Chinese cabbage
- Kale
- Potatoes
- Celeriac
- Leek
- Swiss chard
- Carrots
- Parsnips
- Parsley root
- Radish
- Brussels sprouts
- Beet
- Red cabbage
- Black salsify
- Swede
- Jerusalem artichoke
- White cabbage
- Savoy cabbage
- Onions
- Chicory
- Lamb’s lettuce
- Lettuce
- Mushrooms
Recipe - Gratinated beet (4 portions)
Opinions are divided when it comes to beet – some love the vegetable, others don’t like it at all. I, the author, would count myself in the latter group, but I had to put my aversion to beetroot aside for this recipe. In combination with honey and sheep’s cheese, it actually tastes really delicious – this fine combination could also win over more of her opponents of beet. Give it a try:

Ingredients:
- 800 g beet
- 200g feta cheese
- 2 onions
- 2 cloves garlic
- 100 g walnuts
- 2 tbsp honey
- 5 tbsp olive oil
- 1 tsp thyme
- 1 tsp rosemary
- salt
- pepper
Preparation:
Preheat the oven to 180 °C (fan oven). Wash the beet thoroughly, peel and cut into wedges. Cut the onions into small pieces too. Roughly chop the walnuts.
Spread the prepared beet together with the onion pieces evenly on a baking tray lined with baking paper. Mix the olive oil and honey in a small bowl. Press the garlic through a press and add to the mixture. Add the rosemary and thyme.
Pour the marinade evenly over the beet – season with salt and pepper to taste and mix well. Then place the baking tray in the preheated oven and cook the beet for around 40 to 45 minutes.
Remove the finished vegetables from the oven and season again if necessary. Serve on plates and garnish with the chopped walnuts.
