The Jerusalem Post - The Jerusalem Post Magazine - - CONTENTS - • Text and pho­tos by PAS­CALE PEREZ-RU­BIN

We can all agree that veg­eta­bles are a great source of vi­ta­mins and min­er­als and that it is im­por­tant to pre­pare nu­tri­tious meals for our fam­i­lies. The ul­ti­mate ques­tion is, how do we do this in the tasti­est and most aes­thet­i­cally pleas­ing way that will con­vince our chil­dren to par­take of th­ese won­der­ful dishes?

Many of us spend an in­cred­i­ble amount of en­ergy try­ing to ca­jole our chil­dren into tast­ing veg­etable dishes. That’s why this week I’d like to of­fer a num­ber of recipes that will make this process just a lit­tle bit eas­ier. I love to hide veg­eta­bles in creative ways by puree­ing them, chop­ping them into tiny pieces, or bak­ing them in­side sa­vory pas­try dough.

Veg­etable dishes have taken on new ac­claim in Is­raeli cui­sine and you can now pur­chase all sorts of rare veg­eta­bles at farm­ers’ mar­kets. Veg­e­tar­i­an­ism and ve­g­an­ism are also much more pop­u­lar in Is­rael than in pre­vi­ous decades, and many gro­cery stores now cater to this niche mar­ket. Times have changed so much in fact that at many ta­bles, veg­etable dishes are the main course.

Veg­etable dishes can be the most de­li­cious parts of a meal when pre­pared with lots of herbs and spices, and even more so when com­bined with grains or legumes. There are so many dif­fer­ent tex­tures and fla­vors that make the dishes look and taste delectable.

A cou­ple of the recipes below re­quire a bit of time and ef­fort, but the gor­geous re­sults will have made it worth­while and all your fam­ily mem­bers will fi­nally en­joy eat­ing their veg­eta­bles. In ad­di­tion, I’ve in­cluded a cou­ple of no-fail, oldies-but-good­ies that are pretty quick to put to­gether.

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