Seasonal Irish Winter Vegetables: What's in Season and How to Cook Them

Winter is a great time for vegetables. Hearty, cheap, and full of flavour, the humble root veg is the backbone of a healthy hot lunch. Here's what's typically in season in Ireland over the colder months and how to make the most of it.

Winter vegetables to look out for

• Carrots and parsnips: sweet and great roasted or in soup.
• Turnip (swede): good mashed, in stews, or roasted in chunks.
• Cabbage and kale: quick to cook and full of fibre.
• Leeks and onions: the base of nearly every soup and stew.
• Potatoes: an Irish classic and very filling.
• Brussels sprouts and broccoli: good steamed, roasted, or stir-fried.
• Beetroot and celeriac: roasted or blended into soups.

Why eat seasonal?

Vegetables that are in season are usually cheaper and fresher, and Irish-grown produce often hasn't travelled far. Buying loose veg from a local shop or farm shop can save money compared with pre-packed options.

Easy ways to cook them

Roast them

Chop into chunks, toss with a little oil, and roast until golden. Great as a side with chicken or fish, or tossed through a bean salad.

Make a big pot of soup

Carrot and turnip, leek and potato, or parsnip with a little curry powder. Blend half for a thick, creamy texture without needing any cream.

Stew and casserole

Root vegetables hold their shape well in slow-cooked dishes. Add beans or lentils for extra protein and fibre.

Colcannon and mash

Mash potato with cabbage or kale and a little butter. A traditional favourite that works well as a lunch with some lean protein.

Bring them to work

Soups, stews, and roasted veg all reheat well. Pack them into a stainless steel meal prep container and heat them in your electric heated lunch box so you have something hot and healthy waiting for your break. If you've frozen portions, fully defrost them first, and always make sure the food is hot all the way through before eating.

Looking to save money too? Read our guide to eating better on a budget.