FRUIT · VEGETABLES · PLANT-BASED RECIPES

Seasonal calendar JanuaryStillness under snow

Outside it is quiet, inside the kitchen smells of roasted vegetables. January belongs to hearty cabbages, sweet roots and stored apples – perfect for warming dishes that keep you full for longer.

  • 7Vegetables
  • 2Fruit
  • 3Recipes
  • 3Ideas
To the recipes

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What is in season in January

Winter vegetables, stored fruit and bold flavours for warming dishes.

Which fruit and vegetables are in season in January?

In January, the main vegetables in season in Germany are kale, parsnip, beetroot, savoy cabbage, swede, celery and chicory. For fruit, look out for apples (stored) and pears (stored). Regional seasonal produce is usually fresher, more flavourful and travels shorter distances.

Vegetables

7 varieties
  • Kale
  • Parsnip
  • Beetroot
  • Savoy cabbage
  • Swede
  • Celery
  • Chicory

Fruit

2 varieties
  • Apples (stored)
  • Pears (stored)

IN THE KITCHEN

Plant-based recipes for January

All recipes are fully plant-based and explained step by step.

Kale and potato stew with smoked tofu

  • 40 min
  • Serves 4
  • 5 steps

Ingredients

  • 400 g kale
  • 600 g potatoes
  • 200 g smoked tofu
  • 1 onion
  • 1 l vegetable stock
  • 2 tbsp rapeseed oil
  • 1 tsp mustard, nutmeg, salt, pepper

Method

  1. Peel and finely dice the onion. Cut the smoked tofu into small cubes.

  2. Heat 2 tbsp oil in a large pot. Fry the tofu over a medium heat for about 5 minutes until crisp all over, then add the onion and cook for 2 more minutes.

  3. Wash the kale, cut out the tough stalks and chop the leaves. Peel the potatoes and cut them into 2 cm cubes.

  4. Add the kale, potatoes and stock, bring to the boil and simmer gently with the lid on for 25 minutes until the potatoes are soft.

  5. Crush about a third of the potatoes in the pot with a wooden spoon – this makes the stew creamy. Season with mustard, nutmeg, salt and pepper.

Roasted parsnips and beetroot with walnuts

  • 45 min
  • Serves 2
  • 5 steps

Ingredients

  • 3 parsnips
  • 2 beetroots
  • 2 tbsp rapeseed oil
  • 1 tbsp maple syrup
  • 1 handful of walnuts
  • thyme, salt

Method

  1. Preheat the oven to 200 °C (conventional). Line a baking tray with baking paper.

  2. Peel the parsnips and beetroot (gloves help with beetroot) and cut them into wedges about a finger thick.

  3. Toss the vegetables in a bowl with the oil, a good pinch of salt and the thyme, then spread them out on the tray with a little space between them.

  4. Roast for about 35 minutes, turning once halfway. The vegetables are ready when the edges are golden and a fork slides in easily.

  5. Roughly chop the walnuts, scatter them over with the maple syrup and return to the oven for 5 minutes to caramelise.

Apple and cinnamon porridge

  • 10 min
  • Serves 1
  • 4 steps

Ingredients

  • 50 g rolled oats
  • 250 ml oat drink
  • 1 apple
  • ½ tsp cinnamon
  • 1 tbsp ground flaxseed

Method

  1. Put the oats, oat drink, cinnamon and a small pinch of salt into a saucepan.

  2. Bring to the boil while stirring, then lower the heat and simmer gently for 4–5 minutes until creamy.

  3. Wash the apple and coarsely grate it with the skin on. Stir half of it into the porridge.

  4. Spoon into a bowl and top with the remaining apple and the flaxseed.

OUTDOORS & INDOORS

Ideas for January

Small moments that make the month special.

Build a snowman

When there is snow: head out to the garden or park. The carrot nose can go into the soup afterwards.

Winter walk with a bird's-eye view

Fresh air and daylight are especially good in the darkest month. Look out for tits, robins and tracks in the snow.

Grow sprouts on the windowsill

Cress, lentils or mung beans sprout within a few days – fresh greens in the middle of winter.