Sunday, April 19, 2009

Roast courgettes..... that children like

In the peak of season, courgettes just grow at such a phenomenal rate - look at them in the morning and they're babies, look again in the evening at watering time and you'd think they'd been drinking miracle grow all day.

Leaving them to grow was never a problem for me when I was young - I preferred the steamed marrow rather than the fried courgettes, except maybe if they were mixed with onions, tomato and cheese.....

Last year when I was cooking for a family for a whole week I looked into different vegetable options for each day. Children, as you know, have a certain aversion to vegetables (it's a power issue), but I found with a few simple tricks, you can make something tasty that they like.

This week I have been cooking for a family for 4 days, so again, made sure we had different vegetable accompaniments each day.

These courgettes are peeled, sliced thin on the mandolin, sprinkled with olive oil and a little bit of maldon salt, and then roasted. I find it's the dark green skin that puts children off - looks are everything. Without the skin, it also tones down the taste, which, when your taste buds are young, can be a good thing.

Related posts

Steamed marrow
Children's dishes

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