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In vegetable rut, need new ideas for what to do with them

The family loves vegetables, that's the good news. The bad news is I don't know what to do with them that is new and adventurous, that will make them stand out or be just plain fabulous. Can you help.

The only things I won't introduce to them:
rutebega [sp?]
turnips
parsnips
any of those crazy greens like kale or collard or mustard greens or dandelion

Hope you know a super recipe that you don't mind sharing so I can get on the road to really enjoying something new. It's the butter and salt and pepper thing I'm tired of.

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  1. well, what do you do with them now? Just steam/boil then S&P&butter?
    If so, try roasting them - wonderful flavors. You can do oil, S&P, or you can add things like thyme or rosemary, garlic, onions, etc. Try carrots, celery chunks, broccoli, cauliflower, etc.
    I have a quick green bean sort-of recipe that is a hit, very flavorful : brown garlic in olive oil, saute the beans in it quickly, hit with fresh lemon juice at the end. A little more punch than plain steamed, but just as easy.
    If you want to jazz up the veggies you already eat, add spice - rosemary, thyme, basil, dill, etc. Also, raw is good too, with some flavorful dips.

    3 Replies
      1. re: goodhealthgourmet

        Thank you for that roundup, goodhealthgourmet,

    1. the prior responses seem more thorough than mine will be . I was going to suggest roasting as well. high heat, like 450 degrees, and roast until there are brown bits. Add bacon! especially good with brussels sprouts. Or glaze on the stove. add a bit of cheese and bread crumbs and broil to gratinee. Buy a good vegetable cook book.

      1. yep, roast! I roast almost everything, always different combos too. sometimes just s&p, other times I love an herb mix, sometimes just cumin, sometimes a splash of balsamic vin or soy sauce or lemon juice then when serving a lil parm. toss in some blue cheese when serving.

        all vegies are soooo awesome roasted - cabbage is amazing, butternut squash, mushrooms, eggplant, brocolli, cauliflour, zuchinin, carrots, red onoions are awesome! asparagus, red peppers - all peppers=fantastic.

        2 Replies
        1. re: lexpatti

          Onions roasted?? LexPatti - You've just opened up a whole 'nother option. I really don't like onions, but I make them to appease SO and family's desire for them. Off to google . . roasted onions you say??

          1. re: JerryMe

            I will sometimes do an entire roasting pan of quartered red onions! I grew up where my grandma wrapped them in foil (greased lil) and baked them. I've seen someone on food network do them nicely with balsamic and honey:
            http://www.foodnetwork.com/recipes/ty...

        2. oh my gosh. sound so good.
          we do roast them, in the oven with olive oil and s&p and also we have done casseroles out of the popular ones like brussels sprouts in au gratin, very good.
          carrots steamed then add butter/honey/ginger/salt/pepper and thicken to coat all.
          things like that, all seem easy but how many times can you do over and over again without it getting "oh yea this again"

          8 Replies
          1. re: iL Divo

            if you already like to roast veggies, try tahini-roasted cauliflower or broccoli. it's fantastic!

            1. re: goodhealthgourmet

              .............and I even have tahini, bouth it at the market when someone said hummus contained it................. {?}

              1. re: iL Divo

                yes, hummus does contain tahini...as does baba ghannouj. if you search the board you'll find tons of threads about CHers' favorite recipes/methods for both.

                but as far as the roasted veggies, i like to mix the tahini with a bit of lemon juice and/or zest, minced garlic, toasted ground cumin, kosher salt, a pinch of cayenne or chile flakes (an maybe some smoked paprika). thin it out with a bit of vegetable stock or yogurt, and coat the vegetables with it before roasting. works with most non-leafies (cauliflower, broccoli, eggplant, peppers, carrots, zucchini...) but i think cauliflower & broccoli are my faves for this.

                garnish with chopped fresh parsley.

                1. re: goodhealthgourmet

                  when you say yogurt are you talking about the kind you get that is thick like Greek? or no, just regular plain no flavor yogurt?

                  1. re: iL Divo

                    so sorry i just saw this question! it really depends on the consistency you prefer and how thick your tahini is to begin with. i tend to like it a bit thicker at first when i coat the vegetables, almost like a paste that i can paint on, so Greek yogurt works best for this...then i thin out the remainder with some stock to use as a drizzling/serving sauce. but if you like it thinner like a sauce, just use regular yogurt if your tahini is thick - you may still have to add soem stock or water to thin it out.

                    does that make sense?

                    1. re: goodhealthgourmet

                      it not only makes sense, sorry, I just saw this answer too (I'm late :+( ) it seems like it's a good idea too.

                      1. re: iL Divo

                        you're quite timely - i just bought a fresh jar of tahini and have a head of cauliflower sitting in the fridge ready to be roasted tonight :) let me know how it goes for you if you try it!

                        1. re: goodhealthgourmet

                          oh goodhealthgourmet, it won't be "if" it'll be when...........
                          just gotta get the cauliflower.........then............. weeeeeeeeeeee :+)

          2. Why no parsnips or turnips or "crazy" greens? Because you don't like them, or you think your family won't like them? Parsnips are wonderful when cooked and added to mashed potatoes; it gives the potatoes a touch of sweetness. They also make great "fries" (ditto sweet potatoes). Peas are wonderful with mint. Fresh green beans are wonderful with sauteed shallots. Winter veggies like pumpkin, sweet potato, winter squashes make fabulous soups (which are also great during cold weather). Tomatoes, mushrooms, zucchinis and bell peppers can be stuffed with all kinds of great things (veggies, rice, or meat). Make more one-pot dishes, casseroles, roasted meat with veggies (veggies are soo sooo good when roasted beneath chicken pieces).

            2 Replies
            1. re: KosherHound

              my grandparents used to make parsnips, to me they had a perfumy flavor, I didn't care for them as a child. turnips, I love RAW with Lawrys seasoned salt on them and bit into. Cooked not sure what they'd taste like. Spinach is good, cabbage is great, kale/coll/must/and others, scare me {?} not sure why. I did make southern greens ONCE with the bacon and onions wilted down, didn't care for them nor did the family, but I tried ;)

              1. re: iL Divo

                in case you decide to "brave it" with the greens, i simmer lots of chopped greens (mustard, kale, bok choy, collards) along with wild mushrooms in a miso broth with garlic, then add in some tofu or egg whites for protein... simply, healthy, and yummy!