HOME > Chowhound > Home Cooking >

Discussion

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!).

  1. Click to Upload a photo (10 MB limit)
Delete
  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!