Can anyone suggest a TASTY vegetable recipe for someone like me who hates vegetables?

I usually make this suggestion when adults are trying to get kids to eat their vegetables, but I bet it applies to adult vegetable haters as well - make 'em sweet!





Here are a couple of recipes that also use interesting vegetables.





Braised Endive


(This isn't super sweet. You can also substitute baby bok choy for the endive.)





1/3 cup water


2 tablespoons unsalted butter


1 teaspoon sugar


3/4 teaspoon salt


3 medium Belgian endives (1 lb total), each cut lengthwise into 6 wedges





Bring water, butter, sugar, 1/4 teaspoon salt, and a pinch of pepper to a simmer in a 10-inch heavy skillet. Add endive in 1 layer, then braise, covered, turning wedges over once, 10 minutes.


Remove lid and increase heat to moderately high, then cook, turning over occasionally, until all of liquid is evaporated and endive is very tender and well caramelized, 6 to 8 minutes.





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honey-glazed roasted carrots and parsnips


(use all carrots if you can't find parsnips, but parsnips are sweeter than carrots and it looks beautiful if you have both)





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掳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掳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


(Okay, this is really too much work - blanching and peeling the onions is a pain in the butt - but OMG - you've never tasted a vegetable this good.)





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.Can anyone suggest a TASTY vegetable recipe for someone like me who hates vegetables?
TASTY DIP FOR VEGETABLES





12 oz. carton plain yogurt


8 oz. pkg. softened cream cheese


2/3 c. mayonnaise


6 scallions with some green, chopped


3 tbsp. chopped parsley


2 tsp. dill weed


2 tsp. Beau Monde spice


Fresh vegetables of your choice





Blend yogurt and cream cheese until smooth. Whisk in mayonnaise until smooth. Add remaining ingredients and chill. Serve with an array of fresh raw vegetables for dipping.


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TASTY VEGETABLE CASSEROLE





6 c. seasoned dressing cubes


1/2 stick butter (1/4 c.)


4 c. vegetables, cooked %26amp; drained


1 can cream of celery soup


Parmesan cheese





Spread bread cubes in bottom of 9 x 13 inch baking dish. Melt 1/2 stick butter and add 3/4 cup water. Stir and pour evenly over cubes. Next spread vegetables over bread cubes. Stir cream of celery soup to soften and put into 2 cup measure. Add water to equal 1 3/4 cups total and stir again. Pour over vegetables. Sprinkle Parmesan cheese over the top and bake at 350 degrees until hot, or heat up in microwave.Can anyone suggest a TASTY vegetable recipe for someone like me who hates vegetables?
If you can't tolerate the taste of fresh vegetables, try adding them to a food you do enjoy such as a freshly made omelet. The overall flavor of the omelet should mask any bitterness you experience when eating fresh vegetables. Try filling your omelet with spinach, fresh broccoli, red peppers, and mushrooms to turn an ordinary egg dish into a nutritional powerhouse.
You can finely grate about a cup of carrots and add them to spaghetti sauce or chili. You won't taste the carrot, but it adds a natural sweetener (which is needed to neutralize the acid in the tomatoes) and provides a slight thickener. ... NEVER eat canned vegetables, or overcooked ones. That may be why you hate them:) Just eat them raw, dipped into Ranch dressing - or cut them and put in 1/4'; water; cover w/waxed paper and microwave about 2-3 min (just until green ones turn bright green, but they're still crunchy). They're perfect with real butter and some salt %26amp; pepper.....
Baked Mushrooms with Mixed Toppings





2-3 servings





Ingredients:


10 mushrooms


3-4 xing-bao mushrooms





Seasonings:


1. 1 tbsp butter (soften), salt %26amp; pepper to taste


2. 3 tbsp mayonnaise, 1 tsp Dijon mustard, 1 tsp mashed garlic, 1 tsp flour





Procedures:


1. Rinse mushrooms quickly, remove and pat dry. Trim off the stems and then cut to pieces, mix with seasonings 1.


2. Mix seasonings 2 in a bowl.


3. Place all mushrooms in a baking ware, place mixed mayonnaise over it.


4. Preheat oven to 220C, bake mushrooms until the surface firmed, about 15 minutes.
Try this dip. My step mom makes it and it's awesome on veggies. I make it all the time, but I really don't have an exact measurement.





Mayo and soy sauce. Put the mayo in a small bowl and add about 1TBS of soy. Using a small wisk, wisk until fully incorporated. It turns a bit brown. Taste it, add more soy sauce or more mayo as you like it.





Top your steamed veggies with the mayo soy mix. You can't taste the veggies.
http://www.helium.com/items/76097-how-to鈥?/a>





That site has good information. I like the soup idea!





Have you tried those new V8 type juices? Each serving as a full serving of both fruits and vegetables, and they are TASTY!
You'll like these:


http://southernfood.about.com/library/re鈥?/a>





You can also get your daily veggies by drinking:


V-8 Fusion (vegetables %26amp; fruits)


V-8 Juice (vegetables)
nuke or steam some thick asparagus drizzled with olive oil then sprinkled with kosher salt
stir fry the veggies in a little olive oil. makes veggies taste better
put melted cheese on it ,it helps a lot :)