If you’ve shunned these root vegies as relics of the past, it’s high time to give them another go. The old favourites are having a resurgence, thanks to a combination of Tik Tok trends and cost of living pressures.
They aren’t the only produce that should be on your shopping list this autumn, however. Here are some wonderful ways to get more of this season’s good stuff into your diet.
Create with colour
Autumn is the perfect time to adopt nutritionists’ advice to eat a rainbow of colour, with wonderful producers such as Patane Produce and LJM Produce at our service. Think vibrant carrots, bright beets, sweet potato, and glorious greens – they are all in season and in abundance from supermarkets to farmers markets. You can add them to salads, such as this vibrant roast vegie and egg salad, serve as sides, or even make a relish, such as this easy beetroot and balsamic beauty. (If you’re pressed for time, Homestyle Salads make an array of colourful salads.)
We love the way they look (and taste) thrown together for a quick roast. Chop beetroot, carrots and sweet potato in large cubes and roast in the oven with garlic cloves and a quartered red onion. Sprinkle with a teaspoon of your favourite spice mix (sumac, cumin and thyme, for instance), or even just some chilli flakes, and drizzle with olive oil. Roast in a 180C oven for about 30-40 minutes, tossing once. For a splash of green, serve atop a bed of spinach leaves or roasted, crisp kale. You could use the leftovers (if there are any) as a basis for frittata the next day.
Beef up the brassica
The brassica family has so much to offer in autumn (and into winter), thanks to growers such as Bogdanich Farms. A whole cauliflower can be turned into a curry in the air fryer; a decadent soup with a dash of truffle oil; or the never-out-of-fashion cauliflower cheese. Broccoli or broccolini can be added to quick stirfries, or lightly steamed for an easy green salad. You could also throw a handful of chopped florets in with the roast vegies above.
Then there is cabbage. Often overlooked in the produce aisle, it is easy to cook and very versatile. The purple and green varieties really pop in coleslaws and salads, such as Vietnamese chicken, while baby cabbages such as bok choy only need a minute at high heat to elevate a stir fry. For something a little different, try cabbage in pasta – fry bacon, garlic, half a head of thinly sliced cauliflower in olive oil until soft. Stir through your favourite pasta with lots of parmesan cheese and black pepper.
Embrace old favourites
Swede has had a resurgence in the past few years, thanks largely to a Tik Tok hack showing how to quickly prepare the humble veg in the microwave. Stab it all over with a sharp knife and pop in the microwave for 15 minutes. Then simply halve, serve in place of a jacket potato with your favourite topping. You can also mash it with butter and milk to top a cottage or shepherd’s pie instead of potato or sweet potato. Or serve as a side of mash with steak and steamed greens.
Parsnips are similarly back in favour. Traditionally served in soups and roasts – a roasted parsnip is a real treat, trust us – they can also be grated like potatoes to use in latkes or fritters; roasted with garlic and blitzed with flour and yeast to make gnocchi; baked with cream and potato; even added to a curry. Old-school root vegies, including turnips, are also packed with fibre, keeping you fuller for longer and less inclined to reach for a snack – an added bonus at a time are all watching our budgets.
Serve super citrus
One of the brightest spots on the autumnal calendar, citrus bursts from every stall, smelling as fragrant as they taste. Pick up a bag or two of mandarins and oranges from Moora Citrus to add to lunch boxes, but keep a few spare to make some delicious treats. This plum and orange polenta cake is the perfect crossover seasonal fare, best made while plums are still at peak season and mandarins are coming into their own. Or try matching with your favourite cheese, such as in this mandarin, blue cheese and almond salad. We also wholeheartedly recommend the combination of orange and fennel.
Then, of course, there are lemons and limes. Every kitchen should always have both at hand when they are in season. A squeeze of either adds a zesty finish to salads, vegetables and even seafood dishes, such as these Albany Rock Oysters. They also make the most magnificent desserts, from cheesecakes to panna cotta, as well as topping favourites such as this vanilla slice. Or combine with honey yoghurt for a sweet syrup to pour over a bowl of seasonal fruit and granola.
Get the goodness delivered
Feeling hungry but no time to shop this week? Get a box of fresh autumn produce delivered to your door, courtesy of Glavocich Produce, Matters of Taste, or Dirty Clean Food. There is so much wonderful Western Australian food to devour this season. And every season.
See our seasonal calendar so you always know when local produce is at its best.