I feel that it was so long ago, sometimes I even forget that there was a day when I used to not like vegetables and probably made my mom's day harder. It is something that I think every mother goes through, some mothers find the vegetables under their tables on the floor, I heard that my sister Teresa will pick all the onions out of her food and stick them under the table. Other ones are lucky enough that their dog had been turned vegetarians.
My feel of vegetables grew little at the time, and specially when I understood their nutritional impact, but even more when i learned to cook them correctly and i was able to bring their aromas, textures, colors all together to make them the perfect accompaniment to any dish.
Here I leave you with one, that was my culinary arts teacher's favorite, with a little difference, mine have only broccoli.
You Will Need
1 Zucchini, julienne
1 carrot, julienne
1 Yellow Squash, julienne
1 small head of Broccoli, cut up into small little florets
Oil or Butter, just enough to cover the bottom of a saute pan
- Heat Saute Pan, make sure the pan you are using is season, add oil making sure all the bottom of the pan gets cover, just a little we do not want the vegetables to fry or cook in oil, we only want to saute them.
- When the oil is hot, add all the vegetables, making sure that you are not overwhelming the pan, if you do so, your vegetables will sweat and that is not the action you want to achieve.
- Once the vegetables are in the pan, don't hurry them up, let them sizzle, you will hear it, then firmly grab the pan and saute using your wrist motion, or use tongs to saute the vegetables in the pan.
- After about 4 minutes, your veggies will be al dente, and they are done. At this point season with salt or a seasoning salt. If you are using minced garlic as part of the seasoning, add it before the vegetables, sauteed slivered garlic is best, stirring quickly; to make sure id does not burn (if it does start over)
- Serve immediately, or cool quickly to prevent color changing. Remember that the colors are what it makes your food looks best, same thing for your kids. Kids are attract by colors, when from a young age you offer an array of colors they will be inclined to like it a bit more. I learned that after my 2 picky eaters.
A few more ideas
Cool them, place them on a cookie sheet and take them to the freezer until they are cold. get them out (15 minutes), from here you could use them in a pasta salad, or a rice salad, or make it on its own a cold salad.
Have any more ideas, please comment
A little tip
First, i am not advertising, dough it will look like, but i love this little tool, is a Grate and Slice set, it has good grip and is very safe. Is not a crazy expensive tool to have.Here are a couple of links where you can find them.
OXO Grate and Slice Set from Williams Sonoma
OXO Grater and Slicer Set from Sur La Table