There are so many different vegetables that eating 5 to 10 portions a day shouldn’t be a problem. And eating a variety of veggies is the best way to make sure we benefit from a wide range of nutrients. However, we usually go for our usual favorites and skipping less popular veggies. So here are 6 tips to love the vegetables you hate.
6 tips to love any vegetable
Try baby versions:
As flavor intensifies in some vegetables as the plant matures, choosing young or “baby” versions can be a good place to start. Try baby artichokes, turnips, and greens. Not only the flavor is milder in young vegetables, the texture is also more tender and takes less time to cook.
Add a bit of oil
Adding a bit of olive oil and a dash of salt can almost transform any vegetable into a delicious treat. Small amount of oil also makes the body absorb more of some nutrients. And for people who really have a hard time with vegetables, using a reasonable amount of cheese (or Dayia shreds) can add the zing they needs to eat their five portions of vegetables a day. When speaking of health, avoiding vegetables is clearly worst than adding a few calories.
Vary your cooking style
The way you cook a vegetable can drastically change its taste. As example, blanching broccoli stops the bitter flavors t from developing. Try something different, whether it’s sautéing, roasting, or even trying raw.
Spice it up
Some flavors naturally goes well together. This is also true for vegetables. If you have troubles with beets, try adding cloves. For broccoli or Brussels sprouts, try caraway seeds. Mint can liven up green peas, and nutmeg goes well with spinach.
Garden tomatoes in their peak ripeness are incredibly delicious. Pale winter tomatoes, on the other hand, are often grainy and bland. Choosing vegetables that are in season is the best way to assure the best flavor.
Blend it with something else
This is a tip that works well with children. Sneaking grated carrots, zucchini or even parsnip into muffins is a good way to boost the nutrients in your baked goods. Blending vegetables into soups is also a good way to add vegetables your less used to the flavor.