As a parent, one of your main jobs is dreaming up creative ways of getting green vegetables into your child. Our girl’s green veg repertoire consists of edamame, green beans and the occasional spinach leaf or celery stalk. We’ve of course tried to add broccoli and other cruciferous vegetables to the lineup a number of different ways: steamed, with dipping sauces; roasted, with Parmesan cheese; folded into Mac and cheese … No dice. One day last month we made a broccoli pie, which she ate. Even though she was disappointed it wasn’t sweet.
Not long after, I was making chili so while chopping and sautéing, I finely (but not too finely) chopped up a container of steamed broccoli, cauliflower AND Brussels sprouts. Then just threw that in with the beans and bulgur (or meat, if you’re making a more classic chili). Once you add the right spices, simmer in tomato sauce, then serve it in a bowl topped with cheese they won’t even know what hit them. It worked like a charm. A few days later, I tried the same technique with an enchilada filling – total success. I’m planning the same thing with marinara sauce, meatloaf and taco filling… Muahahaha 😉
All this sneakiness is bound to make you thirsty! Celebrate your success with a glass or two of First Vine’s Domaine la Croix des Marchands Methode Ancestrale Brut ($18). Ancestrale Brut is a dry but not bone dry, lightly sparkling – and very elegant.