Introducing new foods to the family is no doubt a stressful task. You find a new recipe on Pinterest or hear of a friend who tried couscous for the first time and loved it, yet you’re hesitant to make it for dinner because of them. You know, the ones who watch you make dinner and curiously, yet in a somewhat accusatory tone, ask “what’s that?”
Our families can certainly be an unofficial panel of food critics who are more than willing to give their honest opinion when they don’t like something. As the head chef in charge of our family’s nutrition, switching up the usual menu and trying a new vegetable is daunting, and often the stakes are high.
If your family likes the dish, you’re golden. However, if they don’t like it, you have wasted food, wasted money, hungry bellies and mouths that will forever scowl at the mere mention of the new vegetable’s name. That vegetable might be forever banned from your kitchen where no amounts of butter or cheese will win their hearts over.
Fortunately, my step-mother was the one willing to take the risk on a dish that introduced not one, but TWO new vegetables to my children and recovering-picky-eater husband. I’m ever so grateful she walked the plank for me, because this root vegetable saute is now a family favorite and a staple at Sunday night family dinners.
Root vegetables include carrots, parsnips, turnips, beets and rutabagas – most of which rarely see a dinner plate in the average home. What’s so great about these veggies is that they come in white, yellow, orange and purple, each color has its own unique flavor, and what a beautiful dish they can make together! Root vegetables are very easy to grow at home, making this an incredibly versatile and frugal side dish. If you’re unable to grow your own, watch your local market for them and stock up when prices are under $1/lb. They store well in cool places, so you can easily buy enough for a few weeks.
Thanksgiving dishes tends to lean towards tradition, but if you’re willing to go out on a limb next week, this root vegetable saute just might win their hearts over for life.
Root Vegetable Saute
2 Tbsp butter
1 cup peeled, chopped carrot (1 medium)
1 cup peeled, chopped parsnip (1 medium)
1 cup peeled, chopped turnip (1 medium)2-4 Tbsp shredded Parmesan cheese
salt and pepper, to taste
In a medium skillet, melt butter. Add chopped vegetables and season with salt and pepper. Cover with a lid and allow to cook for 5-10 minutes or until vegetables are fork tender, stirring occassionally. Season with salt and pepper as necessary and sprinkle with Parmesan cheese. Stir to combine well and serve.
Cheers to trying new vegetables!
Tiffany at Don’t Waste the Crumbs