I dislike vegetables, but need to start eating them. Any former Anti veggies have ideas to change my taste?

Question

My big problem is texture. I am a very picky eater and never acquired a taste for fruits or vegetables. The only veggie I will touch is the potato.

Answer 1

I detest green beans. but I have to admit this recipe is addictive.

1 lb green beans, cut into 1 inch pieces (about 3 cups)
4 tablespoons butter
3/4 cup finely chopped onions
1 tablespoon sweet Hungarian paprika
2 tablespoons flour
1 cup sour cream
1/2 teaspoon salt

Add the beans to a pot of boiling salted water, reduce the heat to medium and cook uncovered 10-15 minutes or until just tender, drain.
Melt butter in a large skillet, add the onions and cook 4-5 minutes or until they are translucent.
Remove pan from heat, add paprika and stir until onions are well coated.
In a small bowl, wire whisk the flour into the sour cream, add to the onions, add salt and mix.
Return the skillet to the stove and simmer on low heat 4-5 minutes or until the sauce is smooth and creamy.
Gently stir in the beans and simmer 5 minutes.

Carrots (also try making carrot cake)

1 (16 ounce) package frozen baby carrots
1/4 cup butter
1/4 cup light brown sugar
1 (1 oz) package ranch dressing mix (yes I know sounds weird)

Cook carrots according to package directions, drain well.
In the meantime, melt butter in a large saute pan over low heat.
Add sugar and stir until dissolved.
Add carrots and Ranch mix, stir until carrots are coated.
Increase heat to medium, and stir until carrots are hot and glazed, about 5 minutes.

Zucchini (also try chocolate chip zucchini bread)

2 medium zucchini
2 teaspoons olive oil
1/2 teaspoon seasoning salt, to taste (Lowry's or Johnny's)
1/3-1/2 cup grated parmesan cheese, to taste (and size of zucchini)

Preheat the oven to 350 degrees F.
Clean the medium (or large-ish, if you like your squash as I do!) zucchinis well, cut the ends off, and slice them lengthwise into quarters so that you have eight pieces.
Coat the bottom of a baking dish with the olive oil and place the zucchini pieces in the dish.
Sprinkle with the seasoning salt (I sometimes lightly spray the zucchini with pan spray before sprinkling on the seasoning salt), then with the Parmesan cheese.
Place uncovered in the oven and bake for 20 minutes on 350 degrees F.

Cauliflower Cheddar Puffs (definately taste more like junk food)

1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1/2 cup milk
1 teaspoon melted butter
1 cup chopped raw cauliflower
1 cup shredded cheese
1/2 cup finely chopped onions

Make a smooth batter with first 7 ingredients.
Mix in next 3 ingredients.
For best results, refrigerate for an hour or so (but not necessary).
Drop by spoonfulls into hot oil and deep fry til brown and crispy.
Sprinkle with salt immediately upon removing from oil.

Answer 2

Cover them in cheese, either shredded or otherwise. I was never a veggie eater, but have grown to like broccoli, corn, carrots, cauliflower and a few others. Eventually cut down on whatever it is you're covering them with, so you can acquire the taste for the actual veggie, and not just the cheese or whatever else it is you decide to use to enhance the flavor.

Answer 3

I hide veggies in my husband's food. For example, he ates celery and onions but loves stuffing. So first, I cook the celery and onions - but I cook them a really long time so they pretty much melt in your mouth, and then I add in the stuffing. He doesn't even notice that they are in the stuffing because they are so soft. Another trick I use is to make rice or jambalaya - I do the same thing with bell peppers, finely chop them and cook them until super soft. Also instead of water or chicken broth, sometimes I'll mix in tomato sauce for color and taste.

Answer 4

Which potato? French fries, baked, or mashed?
If you like fries, then I would recommend mixed vegetable tempura.
If you like baked, I'd say initially add sweet potatoes and corn on the cob, later add roasted mushroom tops ("stems" might be too chewy unless you like chewy), raw eggplant (cooked they're too creamy, get the long skinny variety they tend to be sweeter and less acrid), raw pumpkin, raw zucchini
If you like mashed, I'd say start with roast squash and mashed or candied sweet potatoes. Later introduce vegetable juice and add other pureed vegetables one at a time till you get used to the flavor. Once you like the taste, you can work on the texture.

Answer 5

a potato is a legume, and starchy, so you're not getting a lot there.
try grilling them or roasting them. i usually buy a bog of the prewashed veggies, put them in a casserole dish, drizzle some extra-virgin olive oil and some seasoning on them, cover the dish and bake at 425 for 30 minutes. eat with some artisan bread. yum!

Answer 6

Oh my God, I just LOVE green beans :D. Get some Green Giant ones in a can, strain the water out, put green beans in bowl wid butter, microwave, sprinkle with a lil salt and it's just breath-taking :|

Answer 7

i didn't like vegetables either but it's all in the flavors that u add to them. u should try some vegetable season by mccormick or you should try www.foodnetwork.com they have a lot of great recipes for things

Answer 8

Cover them up! Put cheese on broccoli, ranch on carrots and peanut butter on celery. Once you get used to the tastes, you should try them plain and see if you have gotten used to their flavor.

Try www.foodnetwork.com for recipes!

Answer 9

I do not like vegetables that much either so thge only way that I will eat them is if they are frozen and then steamed.

Answer 10

try cuecumbers they taste good with oil and a very little bit of vinager