Least favourite vegie in favourite sandwich
Posted by kathryn in A Balanced Diet, Vegetables and Kid's nutrition
Continuing the theme of encouraging non-vegetable eaters to like the green stuff , I was posting yesterday on the idea, that preparing vegies in different ways suits different people.
A good example of this idea – while carrots are my least favourite vegetable, they’ve become one-quarter of my current favourite sandwich.
And here it is – cream cheese, grated carrot and sultanas on grainy bread. The cream cheese is spread on both slices of bread. I use a whole carrot and grate it on the smaller blade of my grater (this is important as I don’t enjoy the sandwich if its grated on the thicker setting). Plus there’s about one tablespoon of sultanas or flame raisins in there.
Generally I find carrots boring and bland, but there’s something about their taste and texture when grated that I do like – it’s a totally different experience from steamed chunks of carrot. This sandwich gives me two servings of vegies and one serving of fruit.
So, this is one way to get me to eat carrots.
Technorati tags: vegetable , Nutrition , carrot .
25 October, 2006
Comments
That is a good combo although usually i prefer to julienne the carrots as grating them sometimes bruises them (and makes them soggy).
i can’t believe you don’t like carrots. They are one of my favourites! You don’t even like vichy carrots? How can you go wrong with butter!
Hey can you explain what vichy carrots are?
Sound somewhat interesting!!!
Helen – yes it feels a bit like a dark secret, the nutritionist, food and health blogger who doesn’t like carrots. Bit like the girl from England who can’t stand tea . . . oh, that’s me as well. Re carrot prep – julienne-ing just doesn’t work for me, HAS to be grated, I kind of like the sogginess of it. I do also LOVE young carrots cooked in a foil parcel in the oven, with a few herbs and spices.
Hi there Fi-Fi – vichy carrots are carrots cooked in a really small amount of water, along with butter and then usually served garnished with parsley. Traditionally mineral water from Vichy was used – hence the name. For me, it depends still on the quality of the carrot – young, fresh ones are beautiful, but I’m not a huge fan of it made with more mature carrots. That’s just me though.
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