‘Tis the season to be jolly! With just a few days left until Christmas, the excittement is definitely building up! From food, to presents to spending time with family, I love everythuign about Christmas. But what is on your Christmas dinner plate? This post will look into the top four Christmas vegetables and why they are beneficial!
Topping our poll as the favourite Christmas vegetable is the carrot. Its scientific name is Daucus Carota. It comes in many colours from purple to yellow, but its orange colour was developed by Dutch farmers in the 16th and 17th century, by mixing the red and yellow breed.
Carrots are high in natural sugars, making them perfect for fruit and vegetable juices. Carrots are also high in dietary fibre, and rich in Vitamins A, B6 and C. The benefits of these vitamins are that they enhance vision, help regulate blood sugar, and improves the immune system.
How should I eat it?
Carrots can be steamed, baked or eaten raw. In terms of serving suggestions, you can have buttered baby carrots or ginger and orange glazed carrots.
Cabbage (known as Brassica oleracea) in general is often linked to Ireland but have been around for many years. They are cultivated in cool climates largely and are known as the cousins of kale, cauliflower, broccoli and Brussels sprouts.
Cabbages are a good source of Vitamin E, C, K. They are also high in fibre and great for eyesight. In addition to this, they help improve digestion, and can help in the prevention of cancers like colon and breast. Red cabbage is also great for weight loss.
How do I eat it?
Cabbages can be steamed, baked, braised or sautéed. For Christmas, cabbage is braised as a great Christmas vegetable side.
Brussels Sprouts are the most notorious of the Christmas vegetables! People normally have a big love and hate relationship with them. I only started liking them slightly recently mostly due to their nutritional value.
The Brussel Sprout originates from Rome, but is very popular in Brussels, Belgium; evidently for the name lol! It is considered to be part of the cabbage family; being similar to kale and broccoli. It is cultivated during the winter months.
Just like most dark leafy greens, the Brussels Sprout is high in iron and protein. Enriched with Vitamin K, B as well as folic acid; makes the brussel Sprout one of the most healthy vegetables out there!
How do I eat it?
Brussels Sprouts can be cooked, boiled and drained. As the Sprout has a somewhat of an acquired taste; below is a great serving suggestion if you love sweet tastes.
Going by the name of ‘Pastinaca Sativa’ scientifically, the Parsnip has been around for hundreds of years. It is said to have originated from the East Mediterranean. It is closely linked to the carrot family as it uprooted in the same way.
Just like most root vegetables, the parsnip is rich in fibre, Vitamin C, E and folic acid. Parsnips are also naturally sweet.
How do I eat it?
Parsnips are best enjoyed roasted or baked! They are my absolute favourite vegetable of them all! To make a great Christmas side; parsnips can be enjoyed if they are honey roasted.
Hope this has given you an insight into how nutritional the Christmas vegetables are! Which will feature on your dinner plate this Christmas?