EAT WELL , LIVE WELL
Fall Flavor PROFILES
By Patricia Tyndale, RD Sentara Martha Jefferson Hospital
hen we think of fall, what often comes to mind is the start of a new school year, cooler temperatures and the changing of the leaves. But what about the food? Not the all-things-pumpkin-spice craze, but the layering of flavors that fall brings. My favorite foods for this time of year include sweet potatoes, Brussels sprouts, beets, squash, pears and apples mixed with the smell of sage, rosemary, cinnamon and nutmeg. So many tastes come to mind in the fall that are sweet, tart and even savory. Let’s take a closer look at some of the flavors that make fall such a welcoming time of year.
Vegetables There are many creative ways to use fall vegetables in cooking. Don’t get me wrong—decorating with pumpkins in the fall is fun, but I also enjoy making pumpkin soup with added spices or roasting the seeds after carving Halloween pumpkins. I also enjoy beets at this time of year, although they can be an intimidating root vegetable for some. Many people opt for canned or jarred beets because they are unsure of how to cook fresh beets. Simply roasting them in the oven and adding them to your favorite cold dish or salad is simple, flavorful and very healthy. The parsnip is another vegetable I find is not used very often, due to its intimidation factor. Parsnips can be roasted whole or pureed to bring out their natural sweet flavor, making them a great fall side dish.
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