Best ingredients to put with vegetables?

Question

I'm trying to eat more vegetables, but don't like them plain. I've tried putting things such as melted cheese in them, which is pretty good.

Is there anything good to breathe some new life into the same old vegetables?

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Nice. Anything else. What about sweet veggies?

Answer 1

CREAMED ONIONS

2 lbs small white boiling onions, peeled
4 tablespoons butter, unsalted
4 tablespoons flour
2 cups milk
1/2 cup heavy cream
1/2 package onion soup mix
paprika, and parsley for sprinkling
salt and pepper, to taste

Place in a medium saucepan and cover with boiling water, leaving for several minutes.
Cut away top and bottom portion leaving as much as possible.

Peel skin and top layer of onions and slice a criss-cross on each of the stem ends with a sharp knife so that the onions will be less likely to split and fall apart.

In a medium saucepan add onion soup mix, and boil onions uncovered until tender, for about 30 minutes. Water will reduce, do not add more water.

Remove onions using a slotted spoon and set aside. Reduce remaining liquid until only 1 cup remains.

In a small bowl, combine milk, cream and flour, stirring until smooth. Stir mixture into water in saucepan and cook over low heat until thick.

Add onions to sauce in pan, add butter; cover until ready to serve. Taste and adjust seasonings, adding salt and pepper, if desired; if too thick, stir in milk. Do not allow to boil.

Sprinkle each serving with a little paprika, and fresh parsley, if desired

Answer 2

To intensify the flavor of cooked vegetables put a teaspoon of chicken boullion in the water.

Answer 3

I roast my veggies at about 400 deg - tossed w olive oil, and salt - add some fresh lemon juice or lemon zest & roasted garlic. Sprinkle w freshly grated Parmsan or add toasted pinenuts or walnuts.

SESAME GREEN BEANS
1 teaspoon salt
1 pound green beans, trimmed
1 tablespoon soy sauce
1/2 teaspoon Asian sesame oil
1 1/2 teaspoons minced, peeled fresh ginger or 3/4 teaspoon ground ginger
1 1/2 teaspoons sesame seeds, toasted

In 4-quart saucepan, combine 7 cups water and salt; heat to boiling over high heat. Add green beans; heat to boiling. Cover and cook until just tender-crisp, 6 to 8 minutes. Drain; return green beans to saucepan.

Add soy sauce, sesame oil, and ginger to green beans in saucepan. Cook over low heat, stirring occasionally, until flavors have blended, about 3 minutes. Transfer to serving bowl and sprinkle with sesame seeds.

Carrot Ring
http://www.tasteofhome.com/Recipes/Carrot-Ring

Shoepeg Corn Casserole
http://www.tasteofhome.com/Recipes/Shoepeg-Corn-Casserole

Answer 4

I love to put lemon pepper/bacon bits/roasted garlic and bell pepper seasoning. Not all at once.

You can saute them in Italian salad dressing. Taste great to.

Answer 5

Ive noticed eating salty chips like doritios nacho cheese makes it easier to drink v8, maybe you could find some salty food to coat your mouth first.

Answer 6

I hope these recipes will be of help to you. Enjoy!

GREEN BEAN CASSEROLE WITH MUSHROOMS AND BACON

1 (10 oz.) can condensed cream of mushroom soup
3 oz. processed cheese food, cubed
1 tbsp. bacon bits or bacon, cooked and crumbled
1 (4 oz.) can mushroom stems and pieces, drained
2 (15 oz.) cans cut green beans, drained
1 (2.8 oz.) can French-fried onions

Preheat the oven to 325 F. Heat the undiluted cream of mushroom soup in a saucepan over medium heat. Stir in the processed cheese and bacon, and continue stirring until completely melted. Remove from the heat, stir in the mushrooms, then the green beans until evenly coated. Pour the mixture into a casserole dish, and top with the fried onions, leaving a 1-inch margin around the sides. Bake for 25 to 30 minutes in the preheated oven, until heated through and bubbly. Check near the end of cooking to make sure the onions are not getting too brown.

GLAZED CARROTS

3 lb. small carrots
3 c. water
1/4 tsp. salt
1/2 c. butter (no substitutes)
1/3 c. packed brown sugar
1-1/2 tsp. snipped fresh thyme

Trim carrots. Combine water and salt in a 12-inch skillet. Bring to boiling. Add carrots and return to boiling. Reduce heat. Cover and simmer for 10 to12 minutes or until carrots are just tender. Drain carrots in a large colander; set aside. Melt butter in the heavy skillet. Add brown sugar and thyme, stirring over medium heat until sugar is melted. Add drained carrots. Bring just to boiling. Reduce heat and cook, uncovered, over medium-low heat, stirring occasionally just until well-glazed, about 10 minutes. Transfer carrots to a serving bowl or platter. Sprinkle with toasted pistachios.

SQUASH AND APPLE BAKE

1/2 c. packed light brown sugar
1/4 c. butter, melted
1 tbs. all-purpose flour
1 tsp. salt
1/2 tsp. ground mace
2 lb. butternut squash - peeled, seeded, and cut into 1/2 inch slices
2 large apples - cored, and cut into 1/2 inch slices

Preheat oven to 350 F. In a medium bowl, stir together brown sugar, butter, flour, salt, and mace. Arrange squash in an ungreased 9 x13 inch baking dish. Top with slices of apple, then sprinkle with the sugar mixture. Cover with a lid or aluminum foil. Bake for 50 to 60 minutes at 350 F. or until squash is tender.

HERBED BROCCOLI

1 lb. fresh broccoli
2 tbsp. olive or vegetable oil
1 tsp. chopped fresh or 1/4 teaspoon dried basil leaves
1 tsp. chopped fresh or 1/4 teaspoon dried oregano leaves
1/2 tsp. salt
1 clove garlic, finely chopped
2 plum (Roma) tomatoes, seeded, chopped

Cut broccoli into flowerets; cut stems into 1 x 1/2-inch pieces (4 cups). In 10-inch skillet, heat 1-inch water to boiling. Add broccoli. Heat to boiling. Boil 5 to 7 minutes or until crisp-tender; drain and set aside. Wipe out and dry skillet with paper towel. In same skillet, heat oil over medium heat. Stir in remaining ingredients. Cook about 1 minute, stirring frequently, until hot. Add broccoli; toss gently.