Thursday, March 7, 2019

Did You Ever Try a Vegetable You Didn't Like?

by Karen Rose Smith



Did you ever try a vegetable you didn't like?  I have!  Vegetables are not my favorite culinary menu item.  But I am very aware of the necessity of including them in my daily diet.  In the past, I ate (but didn't enjoy) steamed vegetables, often frozen and purchased in a bag.  I recently decided to "clean up" my diet.  I knew I needed to include more vegetables, but the question was--How did I do it in such a way that I could actually enjoy the foods that I was preparing?



I began experimenting with roasting my vegetables, concentrating on ingredients that enhanced the taste.  I tried to steer away from casserole dishes that used cheese, canned soups and bread crumbs.  My objective in this diet is to stay away from anything with preservatives.





So...I sent my husband to the Amish market where we often buy fresh produce and to the grocery store.  His list included--cabbage, parsnips, carrots, onions, cauliflower, tomatoes, brussels sprouts, sweet onions and both yellow and green zucchini.  Now I use a portion of each type we purchased for a meal and they keep in the vegetable drawer to use again.



Roasting vegetables brings out their true flavor.  The caramelization enhances their sweet goodness.  We've now experimented with several herbs and ingredients to flavor them differently. If you have access to an olive oil store that has flavored oils, you can figure out what you like best with those.




One of the things I like best about roasting a cookie sheet full or broiling pan full of vegetables is that we have them left over.  They taste just as good warmed up for another meal.  As you can see below, I don't worry about how I cut up the vegetables.  Unlike on the cooking shows where every type of vegetable needs to be the same size, I like a variety of shapes and thicknesses. It doesn't seem to affect the cooking time on the whole pan.  So if you're not a vegetable person but you want to be, try roasting with herbs, oils and your imagination!



2 comments:

Sue Farrell said...

I eat the leftovers cold as a replacement for potato chips.

Joanne Kocourek said...

Consider grating some of the raw root veggies and blending them into a slaw type salad or as a sandwich topper in place of cold slaw. I've also found they can be added after cooking to replace other veggies in stews, soups or casseroles. Even traditional pasties are often made using cooked foot veggies. The only two I don't serve are Lima beans (awful childhood memkries) and garbanzo beans because my husband hates them. I also add a lot of finely diced veggies to Shepherds Pie and/or meatloaf.