5 dif­fer­ent tastes to try

Mother & Baby (UK) - - EAT MORE VEGGIES SPECIAL -

1 ONE, TWO, CAU­LI­FLOWER!

Cook cau­li­flower in two dif­fer­ent ways and serve to­gether to see which your child prefers. Roast half of the cau­li­flower flo­rets by putting them, with a lit­tle oil, into a roast­ing tin and cook­ing in a 200°C oven for around 35 min­utes. Steam the other half for 5-10 min­utes un­til ten­der, then toss in a dress­ing of lemon juice, black pep­per and finely chopped pars­ley.

2 CRISPY COAT­ING

Most young­sters love

any­thing that’s en­cased in a tasty crumb coat­ing. And it’s very easy to do. Just cook, drain and dry your veg. Then blitz some bread to make bread­crumbs, and whisk a cou­ple of eggs. Dip the veg into the egg, then into the bread­crumbs, and fry un­til golden brown.

3 SAUCY AUBERGINE SLICES

‘Aubergine can taste bit­ter to lit­tle ones,’ says Sam. ‘But you can soften the flavour by cov­er­ing thin slices of aubergine with a tasty sauce and grated cheese.’ To make the sauce, heat toma­toes, olive oil and crushed garlic for 20 min­utes, add a sprin­kle of caster sugar and cook for an­other five, then sieve to get rid of any lumps. While it’s cook­ing, slice the aubergine and steam for 10 min­utes.

4 SAUTÉED SPROUTS

A lot of us adults still hate boiled sprouts, but sauté them and your tod­dler will think they’re de­li­cious! Serve with thin slices of shred­ded fried ba­con.

5 SWEETCORN FRITTERS

Put 30g plain flour, ½ tsp bak­ing pow­der, ¼ tsp salt, 1 large egg, 200g tinned sweetcorn, drained, and 1 large spring onion, finely sliced, into a food pro­ces­sor, and whizz for one minute to make a bat­ter. Heat a lit­tle sun­flower oil in a large fry­ing pan and drop in tea­spoon­fuls of the bat­ter. Cook in batches of five for 60-90 sec­onds on one side, un­til golden, then turn and cook for an­other minute. Drain on kitchen pa­per and serve.

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