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Easter Veggie Side

I'm invited to a new friend's home for Easter, and was asked to bring a vegetable. There will be 5 of us, one is a child whose age I don't know. I was going to do peas and pearl onions, or maybe a mushroom something, but want to make sure it's child friendly just in case. Any EASY suggestions? The main meal will be turkey, stuffing, and mashed potatoes (she is usually out of the country on Thanksgiving!).

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  1. Something with carrots, perhaps? Kids would probably get the connection between carrots and the Easter bunny...

    2 Replies
    1. re: lgss

      I like the carrot idea. I vote for steamed carrot "coins" tossed with honey butter.

      1. re: Anne

        2nd the vote for carrot "coins" in honey and butter. Carrots are the fave veggie with my kids (6,3, and 22mo)...and for the 22mo old he finds cooked easier and more fun than raw. And while I like them roasted the kids are hit and miss about herbs mixed in because they can't easily identify them.

        Well thats my 2 cents. :)

    2. Our family does a turnip/carrot mashed veggie dish that is delicious and all the kids in the family love it. The carrots sweeten the turnip yet doesn't mask it. We just steam both together and mash with butter, salt/pepper like potatoes.

      1. I like the carrots too. You can find whole carrots with tops on. Get the smallest you can, trim the stems so there's only a half inch stem left. Clean, cook, and season. Cut later on the plate for the child. That would really look like Peter Rabbit's carrot.

        And if you brought a second dish of peas, pearls onions and sauteed mushrooms to my house, I would love you! It's only five people, so doing two vegetables isn't a huge endeavor and they'll add color to the plate.

        1 Reply
        1. re: nemo

          I love the whole carrots idea. You can roast them with a bit of butter and olive oil, and whatever herb strikes your fancy.

        2. I think all of the above suggestions sound great - I love thoughtfully prepared carrots. However, my almost-grown kid of a husband (hey, he's cute, what can I say?) will not eat a cooked carrot for any reason. I think it's because he's never had a well-done one, but that's another discussion. At any rate, I'm making Ina's Green Spring Vegetables to go with our tenderloin with wild mushroom sauce and mashed yukon golds. It's a mix of sugar snap peas, broccolini, and green beans (I think asparagus too) tossed with shallots, butter and olive oil. It's delicious, and I definitely recommend it as a green alternative!

          1. I always think of asparagus as an Easter/Spring meal vegetable.

            1 Reply
            1. re: burritobelle

              Thank you all...Now I can't decide between them!

            2. I always have a hard time when I am trying to figure kids into the menu. What really gets me is that who knows what a kid is going to like? My son (5yrs.), a candidate for the "don't you ever mention a green leaf to me as long as I live" party, sat in a Thai restuarant with a friend of his who happened to eat green leaves, and asked me to pass him the summer rolls wrapped in lettuce. "Mom" he said, "tastes change."
              I say, make whatever side you want, and bring along a few bags of raw baby carrots.
              One of my favorite salads, that would beautifully with turkey, is roasted asparagus (tossed with olive oil and salt, at 400 degrees, just until bright green), boiled eggs (quail are fun--be sure to leave them in the water after it comes to a boil, covered and off the heat for 8 minutes, then an ice bath), that you slice in half, nicoise olives, shavings of parmiggiano reggiano and Spring's first arugula leaves. Toss (or arrange) when you get there with a little olive oil, salt and a squeeze of lemon juice. fayefood.com

              1 Reply
              1. re: fayehess

                I thought I would tell you all what happened with my Easter veggie! I found a recipe for Amaretto carrots, and decided that was the one. So about an hour before I had to leave, I cooked the carrots and made the sauce. IT WAS AWFUL!!! It called for 2 T Amaretto, 2T almond extract (I bought the pure stuff...$6:40 for an ounce) butter, cornstarch and honey. Well....I melted the butter in the liquids as told, then mixed the cornstarch with some of the carrot water til smooth, mixed the two, then added the honey...let me tell you I almost died from the fumes! The stuff was SO strong, and the honey made it rather slimy (I used orange blossom honey, with the comb taken out). I tasted a few bites, and it was just gross...However, in true chowhound manner, I salvaged it by rinsing off all the sauce, adding salt and pepper, more butter and a pinch of nutmeg. I brought a bag of slivered toasted almonds along to top it with. I was so proud....
                Got to the dinner. Another woman was bringing a vegetable as well...she brought....carrots...what are the odds? Neither of us had ever brought carrots to a dinner before! Too funny...thanks for all the great suggestions...next time I will follow them!