2. Pickling vegetables is another great way to get them to slide easily down your child’s throat. My son devours pickled cucumbers and carrots by the bushel.
3. Experiment with umami-laden ingredients like oyster sauce, soy sauce, fish sauce, miso, anchovies, and pickled veggies to amp up the flavor in a salad or stirfry. (My recipe below uses both soy sauce and pickled radish). And trust me, sambal terasi/belacan (shrimp paste and chilies) can transform ho-hum spinach into yum-yum!
4. Toss vegetables like cauliflower, eggplant, okra into curry and they will soak up all that tasty goodness.
5. If all else fails, add bacon.
Haricots verts and preserved radish are an unlikely combination but this dish is a hit with both my 3-year-old son and husband. Read: there are never any leftovers! I adapted this recipe from Steamy Kitchen’s green bean stir-fry recipe. On a whim, I used haricots verts, also called filet beans, the green bean’s slender French cousin (crikey, even their veggies are skinnier!). These beans are very tender and “beanier” in flavor when young but can turn tough if allowed to mature.