How to Make Picky Eaters Love Vegetables-the Magic of Heavy Cream
Yuck, Green Stuff!
How many times have you heard children (and even adults) work themselves into a whiny fit over how much they hate vegetables? Or even worse, push the poor, wilted greens around their plate until you turn the other way so they can slip the offensive food into the dog's mouth? Vegetables can be a big point of contention for any home cook, and getting your children or your significant other to eat them can be as challenging as balancing the national budget. Behold, I give to you the secret of my vegetable powers...heavy cream. Hey, I didn't promise fat-free, no-cal, no-carb veggie, but I did promise your family would love them! Even my husband, Mr. Shove-those-yams-up-your-*** loves my recipe, which I'll share with you below. Are you looking to inspire some veggie love in your house? Then try the following recipes.
Broccoli with Parmesan and Heavy Cream
Poor broccoli, he's often the butt of many anti-veggie jokes and his curly tops are under-appreciated. But this recipe may just earn him a new place in your family's hearts. Here's what you'll need to start:
- 1 largeish head of broccoli
- 1 cup of heavy cream
- 2 tbsp chopped garlic
- dash of allspice
- 1/2 tsp lemon juice
- 1/3 to 1/2 cup grated parmesan
Start by chopping the broccoli into bite sized pieces. Once this is done boil the pieces in about 7 cups salted water until they start to become tender (try piercing a piece with a fork) or about 8 minutes. Once the broccoli is tender drain in a colander and set aside. In a saucepan combine cream, garlic and allspice and bring slowly to boil. You can use the pre-chopped garlic if you want, I love the Costco size because I use it for everything. Once the cream is boiling turn the heat down and let simmer for about 3-5 minutes or until thickened. Next, add lemon juice and stir, then add cooked broccoli. Let broccoli warm for a minute, then take a potato masher and mash broccoli until crushed (leave some chunks though). Sprinkle parmesan on top and season with pepper and serve. Watch the magic unfold!
Lucious, Creamy Sweet Potatoes and Yams
Ahh, sweet potatoes and yams, for the most part you either love 'em or you hate 'em. My mother and husband both fall into the "hate 'em" catergory, but even they love this dish. Sweet potatoes and yams have lots of great vitamins missing in their more pale cousins, so usethis dish to inject some vitamins and yam love into your household. Your weapons include:
- 2 medium to large sweet potatoes
- 2 medium to large yams
- 4 tbsp olive oil
- 1 1/2 cup heavy cream
- 2 tbsp chopped garlic (prechopped stuff works great)
Turn on the oven to 375 Degrees Fahrenheit. Start by washing and peeling your potatoes. Then, chop the potatoes in half lengthwise, and then in roughly 1/2 inch chunks. Dump into a 9x13 glass pan. Then cover with olive oil and toss potatoes so that they are all covered with oil. Then dump in heavy cream and garlic and mix well. (I do it with my hands sometimes!) Season with salt and pepper and place in the pre-heated oven for about 45 minutes. You'll know when the potatoes are done because there will be some nice browning and the cream will have greatly reduced to become a thick sauce. No one can resist!
Enjoy the savory taste of your veggies! Can you imagine, maybe some day your kids will actually...beg for green stuff!
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