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Cooking Winter Vegetables Greek Style?

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cubrinj

Active member
With winter coming, I'm looking for new ways to cook winter vegetables Greek-style. It's certainly gotten colder, so the winter vegetables where I am at are out. I know Greek cuisine has so many flavorful ways to bring out the best in seasonal ingredients, and I’d love to incorporate more of that into my cooking this season. Does anyone have tips on how to prepare winter vegetables like cabbage, carrots, potatoes, cauliflower, and beets with a Greek twist?

I’d love some guidance on spices, herbs, or methods that make these vegetables stand out. For example, are there any traditional Greek techniques or recipes that work particularly well with root vegetables? I’m also curious if there are Greek sauces or dressings that pair well with roasted or steamed veggies. Any advice, recipes, or family traditions you could share would be great! Thanks in advance – looking forward to adding more Greek-inspired warmth to my winter meals!
 
Here are some ideas:

  • Lahanodolmades (stuffed cabbage rolls with rice and herbs in avgolemono sauce)
  • Roasted carrots and potatoes with olive oil, lemon, garlic, and oregano
  • Cauliflower stew in tomato sauce with cinnamon and bay leaf
  • Beet salad with olive oil, red wine vinegar, and garlic
  • Skordalia (garlic potato dip) served with roasted beets
  • Braised cabbage with onions, dill, and lemon juice
  • Roasted vegetables with a tahini-lemon dressing
  • Potato and carrot bake with feta, oregano, and olive oil
  • Cauliflower fritters with a side of tzatziki
  • Winter vegetable soup with parsley, lemon, and orzo
 
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For some reason, my family’s version of moussaka has never included potatoes, and I’m starting to wonder if I’ve been missing something all these years! We’ve always layered it with eggplant, a bit of zucchini, meat sauce, and béchamel, no potatoes. But lately I’ve seen so many recipes (especially from northern Greece) that add a layer of sliced or fried potatoes at the bottom, and people swear it gives the dish more structure and heartiness.

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I know everyone’s got their own way of making pastitsio, and I’m curious what you all think makes it perfect. I’m Greek and have been making it for years, but I swear every family has a different take, even just within my circle of friends, no two versions are the same!

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