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[QUESTION] What are some good kid friendly recipes packed with vegetables? (lemmy.nz)
submitted 1 day ago by [email protected] to c/[email protected]
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Thanks for everyone's suggestions for cabbage recipes from the other week. Some great stuff, but now I'm sick of cabbage.

Does anyone have some great recipes that taste good and are loaded with vegetables?

Preferably ones where cabbage isn't the main ingredient.

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[–] [email protected] 2 points 1 day ago (1 children)

Well, Harvard has this to say:

Aim for color and variety, and remember that potatoes don’t count as vegetables on the Healthy Eating Plate because of their negative impact on blood sugar.

[–] [email protected] 2 points 1 day ago (1 children)

Sub sweet potatoes for potatoes. I know, I know, counter intuitive. :)

I make these every Thanksgiving and people DEMAND them:

Serves 10 to 12

Sweet Potatoes

• 8 tablespoons (1 stick) unsalted butter, cut into 1-inch chunks

• 5 pounds sweet potatoes (about 8 medium), peeled and cut into 1-inch cubes

• 1 cup packed light brown sugar (For a more intense molasses flavor, use dark brown sugar in place of light brown sugar.)

• 1 1/2 teaspoons salt

• 1/2 teaspoon ground black pepper

• 1/2 cup water

Pecan Topping

• 2 cups pecan halves

• 1/2 cup packed light brown sugar (For a more intense molasses flavor, use dark brown sugar in place of light brown sugar.)

• 1 egg white, lightly beaten

• 1/8 teaspoon salt

• Pinch cayenne pepper

• Pinch ground cumin

Directions

  1. FOR THE SWEET POTATOES: Melt the butter in a large Dutch oven over medium-high heat. Add the sweet potatoes, brown sugar, salt, pepper, and water; bring to a simmer. Reduce the heat to medium-low, cover, and cook, storing often, until the sweet potatoes are tender (a paring knife can be slipped into and out of the center of the potatoes with very little resistance), 45 to 60 minutes.

It's going to seem like not enough water, it is. As the sweet potatoes cook, they'll release a ton of water!

  1. When the sweet potatoes are tender, remove the lid and bring the sauce to a rapid simmer over medium-high heat. Continue to simmer until the sauce has reduced to a glaze, 7 to 10 minutes.

  2. FOR THE TOPPING: Meanwhile, mix all the ingredients for the topping together in a medium bowl; set aside.

  3. Adjust an oven rack to the middle position and heat the oven to 450 degrees. Pour the potato mixture into a 13 by 9-inch baking dish (or a shallow casserole dish of similar size). Spread the topping over the potatoes. Bake until the pecans are toasted and crisp, 10 to 15 minutes. Serve immediately.

Variation

CANDIED SWEET POTATO CASSEROLE WITH TOASTED MARSHMALLOW TOPPING

Follow the recipe for Candied Sweet Potato Casserole, substituting 4 cups mini marshmallows for the pecan topping. Bake until the marshmallows are crisp and golden, about 5 minutes.

[–] [email protected] 4 points 1 day ago

Sub sweet potatoes for potatoes. I know, I know, counter intuitive. :)

Yes apparently sweet potatoes have a lower glycemic index than regular potatoes so I guess they count as vegetables.

That recipe sounds delicious. I'm not sure the 1.5 packed cups of brown sugar (or alternative, 4 cups of mini marshmallows) are what I had in mind when trying to get vegetables into the kids, but this could make a nice treat. Thanks for the recipe!