Recipes with November’s seasonal vegetables bring to the table all the richness and intensity of autumn, with bolder flavors that accompany the increasingly cooler days. This month offers us hearty and nutritious vegetables, perfect for warm and comforting dishes that warm both the heart and the home kitchen.
Among November’s stars are broccoli, cauliflower, cabbages, and savoy cabbage, ideal for soups, purées, and baked side dishes. The pumpkin remains the queen of the season, sweet and versatile, while radicchio and Jerusalem artichokes make an entrance, adding more particular and refined notes to your dishes. Leeks and spinach are also not to be missed, great for savory pies and fillings.
Bringing November’s vegetables to the table means choosing fresh, genuine, and nutrient-rich ingredients, but also respecting nature’s rhythms and following a sustainable lifestyle. It’s a simple and rewarding way to save money, eat better, and rediscover the pleasure of seasonality, turning every recipe into a small journey through autumn’s colors and flavors.
Vegetables in the kitchen:
- Difficulty: Easy
- Cost: Affordable
- Cuisine: Healthy
- Seasonality: Autumn
- Energy 72.00 (Kcal)
- Carbohydrates 13.47 (g) of which sugars 0.00 (g)
- Proteins 3.33 (g)
- Fat 0.52 (g) of which saturated 0.10 (g)of which unsaturated 0.27 (g)
- Fibers 4.00 (g)
- Sodium 47.00 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Recipes with November’s Seasonal Vegetables
- 3.5 oz vegetable mix (seasonal in November)
Recipes with November’s Seasonal Vegetables
Pumpkin and Cheese Tart – quick
Roman Puntarelle – how to dress
Red Cabbage Salad – all variations
Cake with Only Chestnut Flour for celiacs
Can November Vegetables Be Frozen?
Yes, many autumn vegetables can be frozen after a quick blanch, such as broccoli, cauliflower, and spinach. Pumpkin can be frozen either in raw cubed pieces or already cooked.
FAQ – Recipes with November’s Seasonal Vegetables
How to Store Pumpkin in November?
Whole pumpkins can be kept in a cool, dry place for several weeks. Once cut, wrap it in plastic wrap or place it in an airtight container and store it in the refrigerator for 3-4 days.
How Long Do Broccoli and Cauliflower Last in the Fridge?
Broccoli and cauliflower stay fresh in the fridge for about 4-5 days, best stored in the vegetable drawer wrapped in a paper bag or cotton cloth.
How to Store Cabbage and Savoy Cabbage?
Cabbage and savoy cabbage keep well in the fridge for up to a week. It is advisable not to wash them before storing, to avoid moisture that accelerates spoilage.
Where Should Sweet Potatoes Be Stored?
Sweet potatoes (like regular potatoes) should be kept in a cool, dark, and dry place, but not in the refrigerator as the cold alters their texture and flavor.
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