“No, you cannot go out to play if you do not finish your vegetables.” Sounds familiar right? Looks like we all grew up with those words. Since ages we gave a tough time to our parents to make vegetables reach our intestines. Keeping the kid healthy for present and for future, and making the same as the sole purpose of life, the parent knew how vegetables were important for the kid to grow into a healthy being. And the parent knew, the diet full of vegetables would also keep the major worries in the form of deadliest diseases like cancer and diabetes at bay, and thus ensuring protection to kid, even after he or she (or both) would leave the world, just like a policy.
This was how our parents were and this is how we parents are. We put in every possible way to ensure the kid eats enough vegetables everyday. From story-telling to innovative weird vegetable games, to blackmailing, we apply every possible scheme under the sun. We go to the extent of memorising the benefits from Wikipedia page of the vegetable, and vomiting the entire thing when the kid shows the slightest resistance towards the vegetable. We apply creative way of plating up to make vegetables appealing to kids. We read recipe books, we innovate recipes, and do everything possible, so that the healthy substance necessary for healthy life reaches our precious being.
And sometimes we do get some reward for our effort, when we see the kid proactively sitting at the dining table, waiting for the vegetable or vegetables served on his or her plate. The moment when we feel all our hard work has paid off. That moment of truth, when the kid asks, “Mummum I need more”, and you know the job is done. And, yes, the moment came to me that day, when my son was eagerly waiting for the ‘Baked Vegetables With Cauliflower And Potato Cream’ and making several rounds near the oven.
With a slight dose of cheese, butter and milk (I used powdered milk), the dish ‘Baked Vegetables With Cauliflower And Potato Cream’ can make everyone go gaga over the taste, and yes, feeding vegetables with this dish will be a smooth ride.
Here is my step-by-step recipe of ‘Baked Vegetables With Cauliflower And Potato Cream’
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Recipe: Baked Vegetables With Cauliflower And Potato Cream
Preparation Time: Around 29 minutes Pressure Cooking Time: Around 10 minutes Stir Frying Time: Around 30 minutes (Includes heating pan, heating oil) Baking Time: 40 minutes (20 minutes pre-heating + 20 minutes baking) Equipment Used: Knife, Peeler, Cutting Board, Bowls, Pressure Cooker, Pan, Turner, Hand Blender, Electrical OTG, Oven Tray, Measuring Spoons, Measuring Bowls Yield: Serves 3
Ingredients:
- 1 cauliflower
- 5 medium to big sized potatoes
- 1 and ½ teaspoon salt
- 250 gm green beans
- 3 carrots
- 1 garlic
- 1 tablespoon olive oil
- 1/8 cup cheese
- 1 tablespoon powdered milk
- 1 teaspoon butter
- Refined oil to coat the oven tray
Method:
- Clean the cauliflower. Remove the leaves and cut the cauliflower head into chunks (or small florets)
- Wash two potatoes. Peel the potatoes and cut the potatoes lengthwise to 3 to 4 pieces each
- Pressure cook the cauliflower and potato pieces after adding water and ½ teaspoon salt
- In the meantime, clean and cut green beans to 3-4 cm each, clean, peel and cut the carrots to chunks, clean, peel and cut 3 potatoes to thick slices, peel the garlic cloves and chop half of the peeled garlic cloves
- Heat a pan and heat 1 tablespoon olive oil once the pan is hot
- Sauté the chopped garlic in the oil, as light smoke appears from the oil
- Add the vegetables (that are cut and kept ready) into the pan once the garlic pieces are sautéed, followed by 1 teaspoon salt
- Stir the vegetables and pan fry them on low flame till liquid evaporates
- In the meantime, take out the oven tray and set the oven for pre heating
- Simultaneously grate cheese, take out the pressure-cooked cauliflower and potatoes, and little by little start blending them to a smooth creamy paste along with peeled garlic, grated cheese, powdered milk and butter
- Brush the tray with refined oil
- Switch off the flame once the liquid evaporates from vegetables. Transfer the pan-fried vegetables to the oven tray
- Pour the blended cauliflower and potato cream evenly on vegetables
- Bake the vegetables with cauliflower and potato cream for 20 minutes on 180°C
Pressure cook cauliflower chunks and potato pieces after adding water and salt.
Clean and cut green beans, clean, peel and cut the carrots to chunks, and clean, peel and cut 3 potatoes to thick slices.
Peel the garlic cloves and chop half of the peeled garlic cloves.
Heat 1 tablespoon olive oil in a pan.
Sauté the chopped garlic in the oil.
Add the vegetables, followed by 1 teaspoon salt. Fry them till liquid evaporates.
Set the oven for pre-heating.
Simultaneously, blend pressure-cooked cauliflower and potatoes, along with peeled garlic, grated cheese, powdered milk and butter.
Transfer the pan-fried vegetables to the oven tray and pour the blended cauliflower and potato cream evenly on vegetables after brushing the tray with oil.
Bake the vegetables with cauliflower and potato cream.
Tips:
- In case you are using non-stick pan, heat the pan on low flame
- You may use regular blender, instead of hand blender
- To avoid mess and to have more control, blend the ingredients little by little
- Adjust the temperature of oven as per your convenience, as different OTG models have different settings
