How do I cook veggies so they taste good to someone who HATES them?

Question

How do I cook veggies so they taste good to someone who HATES them?

Answer 1

marinate them in italian dressing and grill them...mmmmmmmmmmmmmm!!! and still healthy!!!

Answer 2

Puree them and make soup.

Put them in their favourite casserole.

Chop really finely and make stir fry.

Answer 3

add onions or stuff it in bread or add cheese or paneer along with veg.

Answer 4

cheese

Answer 5

sea salt, fresh garlic and olive oil

Answer 6

bread them

coat the veggies in flour, then eggwash (1 egg 2T water, mixed well), then breadcrumbs.

bake on 450 untill golden brown :-)

Answer 7

But u never told what kind of veg u want to cook?There are lots of veggies available in market.no?I'm now going to tell u abt babycorn  gravies!first u blanch 10 t0 15 babycorn(increase ur no according to ur family member) in hot water for 5minutes if it is small in size.Then make 150 gm poppy seeds paste. keep it separately.then chop 1inch ginger and 4no green chillies.slice  one capsicum,chop 2 onions.keep some soya sauce and chilli sauce ready.now pour some oil in a pan.then fry ginger and chilli.then add onion.then salt and sauce.fry for some more time.then add capsicum and babycorn.and then add poppy seeds paste ,add little water.fry till oil comes out!garnish with coriander leaves.and serve with hot rice or bread.what u want!just enjoy.

Answer 8

Make something a little sweet. These are both great.

honey-glazed roasted carrots and parsnips

2 lbs carrots (1 to 1 1/2 inches in diameter), peeled, halved lengthwise

2 lbs parsnips (1 to 1 1/2 inches in diameter), peeled, halved lengthwise

6 tablespoons olive oil

1 1/2 tablespoons butter

1 1/2 tablespoons honey

1 teaspoon balsamic vinegar



Position 1 rack in center and 1 rack in bottom third of oven and preheat to 400°F. Line 2 rimmed baking sheets with foil. Divide carrots and parsnips between prepared sheets. Sprinkle generously with salt and pepper, then drizzle 3 tablespoons oil over vegetables on each sheet; toss to coat.

Roast 10 minutes; stir. Roast 10 minutes longer, stir, and reverse sheets. Continue roasting until are tender slightly charred, about 15 minutes longer. (Can be prepared 2 hours ahead. Tent with foil and let stand at room temperature. Rewarm uncovered in 350°F oven 10 minutes.)

Melt butter in heavy small saucepan over medium heat. Stir in honey and vinegar. Drizzle honey glaze over vegetables and serve.

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onions with currant, port and balsamic glaze

Servings: Serves 6 to 8.

2 pounds small boiling onions (about 3/4 to 1 inch in diameter)

1 cup (or more) ruby Port

2/3 cup dried currants

3 tablespoons butter

2 tablespoons (packed) light brown sugar

2 tablespoons balsamic vinegar

3 teaspoons minced fresh thyme

Cook onions in large pot of boiling salted water 2 minutes to loosen skins. Drain and cool slightly. Cut root ends from onions. Peel onions. (Can be prepared 1 day ahead. Cover and refrigerate.)

Combine onions, 1 cup Port, currants, butter, sugar, 1 tablespoon vinegar and 2 teaspoons thyme in heavy large skillet. Cover and bring to boil. Reduce heat to medium and cook, covered, 15 minutes. Uncover and cook until onions are almost tender and coated with glaze, stirring frequently, about 10 minutes. Remove from heat. Mix in remaining 1 tablespoon vinegar. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Before serving, rewarm over low heat, adding more Port by tablespoonfuls if mixture is dry.) Sprinkle with remaining 1 teaspoon thyme and serve.