Preserves - what's healthy to eat in winter

Winter is the season for root vegetables. Turnips, carrots, beets, potatoes, celery—they're all in abundance, and you can have fun preparing them in a thousand ways. Don't be in a hurry to part with this abundance! Instead, transform it into delicious, spicy, and crunchy homemade preserves, tangy ketchups, cold drinks, and delicate, aromatic jams and preserves that will grace your table throughout the long winter!

In January, cabbage reigns supreme. White cabbage, cauliflower, kale, kohlrabi—there's something for everyone. As for salads, we're eating lamb salad and chicory. Winter is still pumpkin season, and we don't hesitate to buy pumpkins or squash to make a good soup.

Good news: Winter vegetables are rich in mineral salts, vitamins and amino acids, nutrients necessary for the proper functioning of your body.

Carrots and beets are rich in vitamin C, beta-carotene, and antioxidants. These vegetables are valuable because they help fight aging. Broccoli and spinach contain lutein, a molecule that aids digestion. They also have good levels of magnesium and vitamin E.

Cabbage is rich in amino acids and also contains a large amount of protein, so it is recommended for vegetarian diets.

It's impossible to get bored with winter vegetables; all it takes is a little imagination to decorate your plates. Beets, for example, come in several colors: red, pink, and even yellow—feel free to mix them up.

Spinach is delicious simply sautéed in a pan. Cauliflower makes a delicious puree, but it can also be served as a gratin. As for potatoes, there are so many ways to prepare them that you can eat them several times a week.

Winter is also the season for soups, and most seasonal vegetables are the main ingredients in the best soups.