Do you struggle with getting the family to try new foods? As a former picky eater, my husband can sometimes be a bit trickier to feed than the kids. (The kids don’t tell me no.)
One way to overcome this hurdle is by mixing the new foods with some older, more familiar and loved foods. I’ve done this with beans, lentils and squash, and if you include today’s recipe, parsnips and turnips too!
A few months ago when I mentioned a root vegetable saute in our monthly menu, one of you lovely readers piped up and asked me to share it if I was able to nail it down. Today’s your lucky day! I conferred with my step-mom, found the missing ingredient (Parmesan cheese) and whipped up a side dish just to make sure and voila! It was perfect. Rich buttery and cheesey goodness adorns this carrot, parsnip and turnip recipe that my kids (and likely husband) would have otherwise turned their noses up at.
Want to try parsnips or turnips? Looking for a different side dish for Thanksgiving this year? Give this root vegetable saute a try. As a perk Thanksgiving day, it doesn’t require the oven, and that earns it EXTRA brownie points! 😉