insideKENT Magazine Issue 34 - January 2015 | Page 42

FOOD+DRINK

Sneaky Veg Recipes
Vegetables. Just the word sends shivers down some people’s spines, and children seem especially
affected by seeing a pile of peas or carrots or, horror of horrors, Brussels sprouts on their plate.
But if everyone – fussy eaters and children included – is to get their regular five a day, sometimes
the cook in question has to be covert when it comes to veggies. Sneaking them into sauces and mincing
them into the mix becomes a stealth tactic that, over time, can get a little dull for the chef, let alone
those who are unwittingly eating cabbage and swede in their mash. So why not try some of these
delicious, veg-packed recipes instead? No one will know they are eating the good stuff, and even if
they do, they won’t care when they realise how great it all tastes!

MACARONI CHEESE WITH BUTTERNUT SQUASH
Ingredients
• 1 medium butternut squash (peeled and cubed)
• 340g pasta (and shape is fine)
• 1 tbsp butter
• 3 spring onions
• 2 tbsp plain flour
• 225ml milk
• 1/4 tsp salt
• 1/4 tsp pepper
• 150g grated cheese

CAULIFLOWER CHEESE SOUP
Tip: If your fussy eaters don’t like the sound of
eating cauliflower, just call this creation 'cheese
soup' and leave it there. They won’t question
you once they’ve tasted it!

Method
1. Preheat oven to 190°C (170°C fan, 375°F).
Grease a 9 x 13 inch baking dish and set aside.
2. Cook pasta according to the packet
instructions.
3. Meanwhile, put the cubes of squash into a
microwave-safe bowl and cover with clingfilm.
Microwave for 4 minutes or until the squash is
tender. Remove the clingfilm and mash the
squash.

Ingredients
• 1 tbsp unsalted butter
• 1 tbsp olive oil
• 1 medium onion (chopped)
• 2 cloves of garlic (minced)
• 1 large cauliflower (chopped)
• 950ml chicken broth
• 237ml milk
• 1 tsp Dijon mustard
• 175g extra strong Cheddar
• Salt and pepper
• Croutons for serving
Method
1. Melt the butter with oil in a large saucepan
over a medium heat. Add the onion and
garlic, and sauté until softened (about 5
minutes).
2. Add the cauliflower and the broth and season
to taste. Bring to the boil, then reduce the
heat and simmer until the cauliflower is very
soft (around 20 minutes).
3. Take the pan off the heat and allow to cool
slightly. Purée the soup in a blender (take it
in batches).
4. Once all of the soup is blended, put into a
clean pan, add the milk and mustard, and
bring back to a simmer. Add the cheese and
stir until melted, but don’t allow to boil.
5. When serving, sprinkle with croutons and
grated cheese.

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4. Heat the butter in a medium saucepan and
add the spring onions. Cook for about 5
minutes, and then sprinkle flour over the butter
mixture. Stir for 1 minute, add milk, and season.
Keep stirring until the mixture is thick and
bubbling.
5. Remove mixture from the heat and stir in the
squash.
6. Add the cooked pasta to the squash mixture
and combine.
7. Pour half of the entire mixture into the baking
dish, and then sprinkle the cheese of top.
Finally, add the rest of the square mixture.
8. Bake for 20-25 minutes.