Here is a kid friendly recipe to get kids eating vegetables. The honey makes them a little sweet and appealing to kids. The dish is still savory enough to serve for dinner, but now it will actually be eaten.
I‘ve made a couple of the Impossibly Easy Pies with my gluten free biscuit mix and wanted to share my observations thus far.
The other night I needed to make a pantry supper and the only fresh vegetable that we had was a bag of carrots. As a kid, I detested cooked carrots. I remember gagging in horror when my mom served Copper Penny Carrots. I’ve concluded that the error that many people make in cooking carrots is to add lots of additional sugar. Carrots are naturally sweet, and you can best enhance that by adding savory flavors when you cook them. Here’s what I threw together for our supper. There were no leftovers.
Mary’s Savory Carrots
2 carrots per person
1 green onion per person
enough vegetable stock to cover the carrots (a little more than a cup, maybe?)
1/2 Tbsp. honey per person
a sprinkle of ground allspice (optional)
Slice the carrots into circles. finely chop the green onions. Put the carrots and onions into a pot and add enough vegetable stock (or chicken stock) to cover. Stir in the honey. Cook over medium heat until carrots are tender.
Categories: Gluten Free Side Dish Recipes