Falling into Fall (for the last time) with Cruciferous Vegetables

Today’s post is the last one for the Falling into Fall segment. I chose something a bit different this time. Cruciferous Vegetables are everything earthy, leafy, root-like, and many of them are considered to be super veggies. I know a lot of you tend to shy away from them because most tend to have a strong flavor or seem to be difficult to cook but with some roasting or sauteing they can become your family’s favorite.

So what are the Cruciferous Vegetables? I’ll name some of the more common: Broccoli•Cauliflower•Brussels Sprouts•Kale•cabbage•Bok Choy•Arugula•Collard Greens•Daikon•Horseradish •Kohlrabi•Rutabaga•Watercress•Squash•lotus root…. The list can go and on.
Not only do all these vegetables taste great but they are high in Vitamin C, K, A, packed with fiber and phtyochemicals.

Need a few cooking ideas? Simply take a squash, cut it in half, scoop the seeds out and then bake the squash in the oven until tender. It generally takes 45 minutes to an hour for a squash to cook. You can microwave it for about 10 – 15 minutes but you won’t get that roasted flavor. To serve, sprinkle with your favorite herbs and a dash of salt and pepper.

Another simple idea is to turn a head of cauliflower into what your kids will think are mashed potatoes. Wash and then dice the cauliflower into small pieces. Bake or microwave until soft. In a large bowl smash the cauliflower, adding a bit of milk, butter, salt, and pepper. Blend with a hand mixer and serve immediately. Garnish with your favorite fresh herbs.

Enjoy your VEGGIES!!!

Combine colorful combinations to entice little ones into trying new vegetables
Combine colorful combinations to entice little ones into trying new vegetables
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