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Cooking for kids: seven delicious vegetable dishes
Vegetables should be in the child’s diet every day. But what if he goes on strike and stubbornly rejects these products? We offer to prepare vegetable dishes for children, which even the most fastidious will not refuse.
Golden zucchini
Zucchini is one of the most popular vegetables, especially in children’s food. It is convenient to make mashed potatoes and soups from it. However, sometimes you can cook something more interesting, such as a casserole. Grate 2 zucchini and squeeze out the liquid. Mix them with grated carrots, 3 eggs and 150 g of sour cream. Gradually introduce 7-8 tablespoons of flour, stirring the base with a whisk. You can lightly beat it with a mixer — so the casserole will turn out more airy. Pour the dough into a greased form and put it in a preheated 200 °C oven for 45-50 minutes. This children’s zucchini dish can be given to kids from the age of 2. For older children, you can add grated cheese to the dough.
Cabbage instead of meat
White cabbage is also worthy of a place in the children’s diet. And to make the kids make friends with her faster, make vegetable cutlets. We scald 500 g of cabbage leaves with boiling water and pass them through a meat grinder. Spread the minced cabbage in a frying pan with 10 g of butter and 3 tbsp of milk. Pour out 3 tablespoons of semolina and simmer the mixture for 10 minutes. When the semolina swells, remove the pan from the heat. Combine the cabbage base with 1 egg and 2 tablespoons of flour, whisk into a homogeneous mass and form cutlets. Roll each one in flour and bake for 20 minutes at a temperature of 180 °C. With sour cream, this baby cabbage dish will disappear twice as fast.
Vitamin pizza
Often children’s dishes from cauliflower are not very popular with kids. But not vegetable pizza. Grind 400 g of raw cabbage in a blender and put it in the oven for 5 minutes at a temperature of 180 °C. Then cool it, beat in 1 egg, 2 tablespoons of olive oil, 100 g of grated cheese and a pinch of salt. From the resulting dough, roll out 2-3 cakes with a thickness of 5-7 mm and bake in the oven for 20 minutes at a temperature of 180 °C. Lightly smear them with tomato paste and spread out any vegetables and fillings that your children like best. Again, put the pizza in the oven for 5-7 minutes. Children love pizza, and this variation will certainly intrigue them.
Variegated pudding
Vegetable broccoli pudding is another interesting cabbage variation. We disassemble 100 g of cabbage into inflorescences. The same amount of carrots and potatoes is grated on a grater. Cut into cubes 1 yellow bell pepper, 150 g of ham. Pour boiling water over 30 g of oat flakes for 15 minutes. Combine them with broccoli, chopped vegetables and ham and lightly salt them. The baking dish is greased with oil, sprinkled with ground breadcrumbs and spread the vegetable base. First, bake the pudding in the oven for 20 minutes at 180 °C. Then fill it with a mixture of 50 ml of milk, chicken egg and 1 tsp of vegetable oil and put it back in the oven for 10 minutes. By the way, cabbage pudding can be put in the children’s lunchbox, sending them to school.
Surprise potatoes
Many children’s dishes from potatoes are to the liking of kids. So that they do not get bored, sometimes you can surprise them with something unusual. For example, potato roll. Boil 400 g of peeled potatoes and 2 hard-boiled eggs. Fry the chopped onion until transparent. Puree the potatoes with a blender, add 2 tsp butter and a pinch of salt. From the eggs we make the filling: finely chop and mix with bright vegetables, such as red pepper, green onions, cabbage, also finely chopped. Spread the puree on baking paper with a layer of 4-5 mm thick, tamp the egg-onion filling on top and roll up the roll. We transfer it to a greased baking sheet, sprinkle with breadcrumbs and put it in the oven for 30 minutes at a temperature of 180 °C. This dish will be appreciated by even the most discerning little gourmets.
Sunny Soup
When you want to diversify the child’s menu, remember about children’s pumpkin dishes. Tender pumpkin cream soup is exactly what the body needs in the fall. Cut into cubes 250 g of pumpkin pulp and 100 g of carrots. Pour the vegetables into boiling water and cook for 20-25 minutes, until they soften. Cool them and beat them with a blender into a homogeneous puree. You can add 2-3 chopped sprigs of dill or parsley here. Pour 125 ml of warmed milk into the vegetable mixture and cook over low heat for 5 minutes. If the consistency seems too thick, add a little vegetable broth. Such a bright soup with a tempting aroma is sure to appeal to children.
Tricky cupcake
Carrots are not loved by all children, which can not be said about cupcakes. So why not combine them into a single whole? Beat 2 eggs with ½ cup of sugar in a homogeneous light mass. Alternately add 100 g of softened butter, 2 grated carrots, 1 cup flour, 1 tsp baking powder and knead the dough. If your children have nothing against raisins, you can add it. We lubricate the muffin molds with oil and fill them with dough for¾. Bake the cupcakes for 30 minutes at a temperature of 200 °C. For a crispy crust, you can lightly sprinkle the tops with sugar. The kid will never guess what the cupcakes are made of, and will eat them with pleasure.
We hope that these children’s vegetable dishes will appeal to little gourmets and add to your piggy bank of selected recipes. Bon appetit and good health to your little ones!