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Winter vegetables offer a bounty of nutrition by Kathryn Underwood MUSC Dietetic Intern Summer pole beans and corn on the cob may be long gone from the fresh produce section at the grocery store, but fresh winter vegetables have arrived.   Winter squash, kale, parsnips, and Brussels sprouts are great winter alternatives to summer vegetables. These fresh treats still provide a variety of nutrients like their summer counterparts and they taste great.   Here are four delicious winter vegetables and tips to help you purchase and prepare them for the next meal: Winter squash Along with being colorful and decorative on the outside, winter squash is bursting with great nutrients such as vitamins A and C, potassium, folate, thiamin, and fiber. When purchasing a squash, look for thick skin that is free of any blemishes. To prepare, halve and remove the seeds. Sprinkle with a little salt, pepper, and olive oil and roast until tender (approximately 30-45 minutes). Eat the squash alone, add some to a soup, or serve with risotto. Kale Packed with vitamins A and C, calcium, and iron, Kale is a great way to add more green vegetables into your diet. Look for crisp leaves that are bright in color. Small young leaves can even be used in fresh salads. Kale sautéed with a little olive oil and garlic is a terrific alternative to typically overcooked collard greens. Parsnips Although they may look like albino carrots, parsnips have their own unique flavor. Vitamin C and folate are just a few of the many nutrients contained in this root vegetable. When purchasing, look for small, firm parsnips. The larger, older parsnips may be tough and require more peeling. When cut into cubes, parsnips can be added to soups and stews. They also can be roasted or broiled in the oven. For a slightly sweet and rich flavor, add boiled parsnips to mashed potatoes. Brussels sprouts Brussels sprouts may not be everyone’s favorite vegetable, but when cooked properly they provide splendid flavor. These vegetables are an excellent source of vitamins C and A, folate, and potassium. Fresh Brussels sprouts are arguably tastiest, so look for small sprouts with tightly wrapped leaves and no brown or yellow spots. To prepare, steam them for 8-10 minutes or sauté with a balsamic vinegar and honey glaze. Still a little skeptical? Drizzle with your favorite cheese or hollandaise sauce.   These fresh winter treats can still provide a large variety of nutrients like the summer vegetables you love and miss. Browse the local produce section to find other fresh, nutritious and tasty winter treats. Do not be afraid to try some new options every so often to help widen winter time choices. To get adequate nutrition, be sure to include a variety of vegetables in your diet.     Friday, Dec. 21, 2007 Catalyst Online is published weekly, updated as needed and improved from time to time by the MUSC Office of Public Relations for the faculty, employees and students of the Medical University of South Carolina. Catalyst Online editor, Kim Draughn, can be reached at 792-4107 or by email, catalyst@musc.edu. Editorial copy can be submitted to Catalyst Online and to The Catalyst in print by fax, 792-6723, or by email to catalyst@musc.edu. To place an ad in The Catalyst hardcopy, call Island Publications at 849-1778, ext. 201.