1,592 easy and fully explained recipes, with +66K photos and 77 videos

Children and vegetables

This is an attempt to address the question that all parents and grandparents, maybe you included, face so often: how can we get children to like vegetables? And at the same time, we might get away from the familiar, day-in, day-out round of pasta, chips, toast..

Well, I can hear you say, it's not that easy, maybe “Mission Impossible”. Even so, there are some things you can try which might help.

17 K 5/5 (12 reviews)

Last modified on: March 9^th 2017

For this post Comments Lasts posts Follow

For this post: Comment Follow Ask me a question Send to a friend

First of all, an observation: our little darlings are very sensitive to appearances. So, if the food does not look “nice” to start with, you've already lost the battle! In other words, if green vegetables don't look attractively green when you put them in front of children, you'll hear, even before they try the food, “It looks yukky, I don't like it!” And who can blame them when “canteen” vegetables are so often a sorry sight: big chunks of khaki-coloured broccoli, cooked to death and still swimming in a pool of murky water – hardly likely to win over adults, let alone children!

Let's stick with broccoli for a moment, as it's a good illustration of the problem we're up against: for even half a chance that children will like it, it needs to be beautifully fresh and green, only just cooked (still with a little “bite”), cut up small, and – above all – good quality.

What to do:

1) Cut up to an appropriate size: the notion of “big” or “small” is different for adults and children. For our purposes, broccoli needs to be cut into small, separate florets – only these tips – about the size of the top joint of your thumb and no larger. Rinse thoroughly.

Brocoli cutted

2) First, boil lightly: Plunge the broccoli into a large pan of boiling salted water or, better still, chicken stock, for 3 or 4 minutes. Watch for the change in colour to a bright emerald green, then check if cooked by tasting. The broccoli should still be slightly firm. Drain and cool straight away in cold (or even iced) water to stop the cooking (very important). When cool, drain again thoroughly – a salad spinner is the best way of doing this.

Brocoli cooked 'à l'anglaise'

3) Add flavour with butter and shallot: Peel a shallot and chop very finely. Melt a generous knob of butter in a pan, add the shallot, salt and pepper and cook for 1 minute (without browning either the butter or the shallot).

Shallot in butter

4) Second, very brief cooking: Add the broccoli to the pan and stir well. Heat through (rather than cook any further), salt and pepper lightly, then taste to check the seasoning. Serve immediately, keeping your fingers crossed…
You can also include other food you wish to serve with the vegetables. Here, for example, there are bits of ham added.

Brocoli and ham stripes

Please note: It could well be that when you serve the food, you may need to be firm and use the good old “Taste it first!”

And the last resort?

If all else fails, don't despair! Over time, as we grow up into teenagers, then adults, our tastes change quite dramatically: it was impossible to get my elder son to eat spinach, for example, when he was small. Now he loves it.

You will have realised by now that there is no magic formula to get children to enjoy vegetables, but by making an effort like this, you will at least stand a chance. And, if nothing else, this is the way good restaurants cook and the secret of the colourful and attractive vegetables shown on TV cookery programmes.

To sum up: To appeal to children, vegetables need to be cut up small, look colourful and have plenty of flavour.

Lasts posts

With vinegar?

When you buy a jar of pickles labeled “in vinegar,” you’re looking for their tangy, crunchy flavor to go with cold cuts, sandwiches, or salads. You expect to find small gherkins preserved in vinegar, with salt and herbs, but is that really the case?
July 15^th 20261,2724.8

Congratulate the chef

You've just finished a meal that you really enjoyed. The server approaches with the usual question: “How was it?” And then, as a natural reflex, you simply reply, “Yes, it was very good.” However, when the meal was truly outstanding, this brief exchange deserves a little more. .
July 7^th 2026892 25

Cut twice as fast

When you need to cut something long into small pieces, for example chopped chives or the stem of a spring onion, there's a simple gesture that doubles your cutting speed. Let's see how.
May 21^th 20262,2175

The other use for bowl scraper

Your kitchen or bakery utensils may include a horn (left) or a pastry cutter (right). These practical utensils are normally used to scoop the contents of a bowl or salad bowl - the horn - or to cut dough - the pastry cutter. But they also have another, very practical use - let's see what it is.
May 9^th 20262,0293

The strange foam of potatoes in milk

As you may have already noticed, when you cook potatoes in milk, especially in small pieces (slices or cubes) for a gratin for example, a surprisingly abundant white foam forms on the surface. Where does it come from?
April 26^th 20262,3805

See all posts Random post RSS feeds

The skin of the almonds

If you like almonds, in their dried fruit version, you must use them quite often in cooking or baking, whether powdered or whole. It is not obvious, but in fact there is 2 kinds of almonds in the market, wholesale with or without the skin. .
February 8^th 202025 K4.7

April 27^th 20158,8474.7

March 26^th 20234,035 Sponsored article

Butter doesn't make you fat, unless you eat too much of it.

Whenever I'm discussing cooking and recipes, there is one idea which comes up frequently, like this: "Oh no! But that's got butter in it" (I should add, for the sake of accuracy, that this is something I hear more frequently from women, who are almost all concerned with keeping their figure). ...
March 26^th 201247 K4.5

How to break eggs properly?

It is a very common gesture in pastry, bakery and of course cooking: breaking eggs to incorporate them into a recipe. You have eggs (which professionals call "shell eggs" to differentiate them from liquid eggs in cartons or cans), and you must break them to incorporate the contents into your...
June 26^th 202117 K4.8