Surprising variety underground

Even at the End of Winter, You Can Eat Seasonally and Fresh

Nature’s Built-In Nutrient Reserves

By February, we all start to miss the sunlight and eagerly await nature’s awakening. It’s no coincidence that in folk tradition this is the month of celebration and carnival, followed by the reflective period of Lent.

Although we may be inclined to think that eating seasonally in winter is challenging—since fewer types of fresh produce seem available—the reality is more nuanced. The true stars of this season are root vegetables. Thanks to their excellent storage properties, these plants—whose roots store nutrients and thicken underground—serve as natural nutrient reserves, offering both nourishment and versatility during the colder months.

February Is Full of Culinary Highlights

With Ash Wednesday falling on February 18 this year, the carnival season comes to an end and the 40-day period of Lent begins (lasting until Holy Saturday). This duality is reflected in our eating habits as well.

In the first half of the month, stepping in from the winter cold, we naturally gravitate toward hearty, satisfying meat dishes—and of course, the unavoidable carnival doughnuts. In the second half, seasonal vegetable-based specialties can take center stage, and with the beginning of Lent, we can start preparing our bodies for spring renewal.

If you thought eating seasonally in February is a challenge, let us draw your attention to the surprisingly diverse world growing beneath the soil. Root vegetables — plants that store nutrients in their thickened roots or underground stems — are naturally well-suited for storage.

This group includes carrots, parsley root, parsnips, beetroot, celeriac, radishes, as well as potatoes, sweet potatoes, and onions. Today, many varieties are available in different colors and shapes, making it easy to create visually striking and distinctive dishes.

For example, try Botond’s bright yellow carrot soup — a dish that’s just as pleasing to the eye as it is to your digestion. 🙂 Scroll down to discover it!

Our Underrated Root Vegetables

Perhaps because they are affordable, or maybe because of their long shelf life, root vegetables are still often overlooked in the kitchen.

Yet these crops are packed with nutrients and antioxidants, offering numerous health benefits. They are typically rich in vitamins A and C, potassium, magnesium, and dietary fiber. Despite their versatility and potential to become true stars of winter cuisine, they remain underappreciated.

They are easy to prepare, form the base of dishes with a wide range of textures, and are relatively budget-friendly — making them a smart, nutritious, and sustainable choice for the season.