8 summer vegetable dishes to delight your children!

The summer period announces for the children more flexibility of the parents in the choice of the menus. Exit the steamed carrots, and make way for the famous “fried nuggets”. They are of course accompanied by a large glass of soft drink (Coca-Cola, Fanta, Sprite …) filled with ice cubes, and to top it off, a delicious ice cream. The best for your little eaters! It is important to make them happy in terms of food so as not to frustrate them. However, one must also keep a balanced diet with fruits and vegetables for their health. And … It is well known that many children find vegetables bland. But we know it is not, quite the contrary. In order to dispel their beliefs, we reveal tasty recipes based on summer vegetables. Get inspired, it’s a gift!

Moussaka

Eggplant is one of the star vegetables of the summer! However, it is hardly used by children. If that’s your case, here’s a recipe to catch up with you. Moussaka, straight from Greece, subtly combines eggplant with minced meat. The whole is sprinkled with cheese which gratinates the dish perfectly.

What you need :

• 4 eggplants
• 360 g minced meat
• 4 tomatoes
• 4 onions
• 1 clove of garlic
• 200 g of 20% cottage cheese
• 60 g grated Gruyere
• Marjoram

The achievement : Peel the onions and wash the eggplants. Remove their ends and cut them lengthwise. Then put them in the basket of the pressure cooker. Cook them for 5 minutes. Wash the tomatoes. Arrange in a hollow dish that goes in the oven, slices of cooked eggplant, chopped onion, thin slices of tomatoes and pieces of minced meat. Season with salt, pepper, and marjoram. Crush the garlic and add it. Fill the dish, alternating all the ingredients. Finish with eggplant strips. Mix the fromage blanc and the grated Gruyere and spread this preparation on the moussaka. Sprinkle with marjoram and finally, put in the oven th.6 (180 ° C-200 ° C) for about 35 minutes.

Gourmet advice : The top should be well browned.

Zucchini omelet

The omelet is generally popular with children. And since it lends itself to many garnishes, cheeses, cold cuts … You might as well take the opportunity to add vegetables. Zucchini will do just fine.

What you need :

• 6 eggs
• 3 zucchini
• 1 onion
• 2 cloves garlic
• Olive oil
• Salt

The realization: Wash and cut the zucchini into slices, then dice. Cut the onion into thin strips, then into quarters. Cut the garlic into thin slices. Sauté the zucchini, onion and garlic in olive oil. Beat the eggs in a bowl then salt and pepper. Pour the zucchini into the salad bowl. Do not put the water that comes out of the zucchini! Mix. The beaten eggs become clearer with the heat of the zucchini, it’s good. They are already a bit cooked. Correct the salt.

Pour the contents of the salad bowl into a non-stick pan with a tablespoon of olive oil. Cook everything without stirring. Start with a fairly strong fire, a few minutes, then lower the fire. Shake the pan from time to time to prevent the omelet from sticking to the bottom. Turn the omelet when it is half done. Cook for another three or four minutes. The omelet should not be overcooked in the middle, but golden on the surface. The goal after turning the omelet is to brown the surface that touches the pan, but not to make a hard pad.

Trick : How to turn an omelet? Peel off the edges of the omelet a little with the tip of a knife. Take a light (not heavy) plate the size of the pan. Cover the pan with the plate upside down.

Artichoke soufflé

Switch your chocolate soufflé for a more original artichoke version. On paper it might not sound appetizing to kids, but that doesn’t mean you have to give up on the idea.

What you need :

• 4 artichokes
• 6 eggs
• 100 g grated Gruyere
• Butter
• Salt
• Pepper

The realization: Cook the artichokes in boiling salted water for about 45 minutes and mash the funds. Separate the yolks from the whites of the eggs. Incorporate the 3 egg yolks into the artichoke puree then add the grated Gruyere. Season with salt and pepper. Preheat the oven to 200 ° C (thermostat 6-7). Beat the eggs until stiff with a pinch of salt and add them at the last moment to the preparation, mixing gently with a spatula. Pour the mixture into a buttered soufflé dish and cook for 20 to 25 minutes. Serve straight out of the oven.

Stuffed cabbage

When it comes to stuffed vegetables, cabbage is rarely the first choice. Know that by putting this vegetable aside, you make your children miss a recipe more than delicious. For a successful first appetizer, try the cabbage stuffed with minced meat. Here is the recipe!

What you need :

• 1 head of white cabbage
• 600 g minced meat
• 200 g smoked bacon
• 1 egg
• 1 onion
• 1 tablespoon of butter
• Salt
• Pepper

The realization: Remove the large leaves from the cabbage and garnish the bottom of a gratin dish. Half-cook the core of the cabbage (about 500 g). Put it in a blender or chop it. Mix with the minced meat, chopped onion, salt, pepper and marjoram. Stir in the chopped bacon. Place this paste on the cabbage leaves in the casserole dish. Cover with cabbage leaves. Cover and simmer for 1h30 at 200 ° C. Before serving, garnish with knobs of butter.

Gourmet advice: Serve the stuffed cabbage with mashed potatoes.

Leek fondue

The good thing about this recipe is that it uses the whole vegetable. Suddenly, no waste. The other positive point is that the fondue is accompanied by crème fraîche which reduces the strong flavor of the leeks. Thus, children will be able to enjoy this vegetable with relish.

What you need :

• 3 large leeks
• 150 g smoked bacon
• 100 g button mushrooms
• 1 brick of light liquid cream
• 2 teaspoons of parmesan
• 100 g of goat cheese
• 1 bunch of fresh parsley
• Nutmeg
• Cumin
• Salt
• Pepper

The realization: Clean the leeks and cut them into pieces. Reduce them in a saucepan with a little butter. In a frying pan, cook your bacon without fat, once the bacon is cooked, set it aside on a plate. Clean your mushrooms, dice them and brown them in a pan with salt and fresh parsley. Reserve them also on a plate.

Place your bacon and mushrooms in your pot of leeks, mix well, add the liquid cream then the cumin and nutmeg. Leave to cook over low heat. Preheat your oven to 150 ° C for 15 minutes. You can place your preparation in a baking dish but the best would be to have small ramekins. Place your preparation, a piece of goat cheese on top and sprinkle with Parmesan. Finally, bake for 10 minutes.

Curried carrots

Pick up the endless “steamed carrots” and introduce your children to vegetables cooked differently. Curry, a famous blend of Indian spices, brings a sumptuous gourmet touch to small orange slices.

What you need :

• 1 kg of carrots
• Chive
• 50 g of fresh cream
• 50 g butter
• 1 tablespoon of curry

The realization: Peel the carrots and cut them into slices. Cook them for 40 minutes in boiling water. In a frying pan, melt the butter, add the crème fraîche, the curry and the chives. When the sauce is well mixed (that is, of a uniform color), add the carrots. Heat for 10 minutes, stirring occasionally. Serve hot!

Lasagna with goat cheese and spinach

Spinach in summer? You surely think. Well yes, this leafy vegetable is eaten from August. Little info, the spinach season lasts from April to May, then from August to November. While it is unanimous among adults, this is not often the case among children. To reconcile them with the green shoots, combine them with lasagna sheets.

What you need :

• 400 g of lasagna
• 200 g goat cheese
• 1 can of spinach
• 1 onion
• 1 cup of béchamel
• 50 g butter
• 4 tablespoons of olive oil
• Herbs
• Salt
• Pepper

The realization: In a frying pan, melt the butter with the olive oil. Then cook the chopped onions over moderate heat for 10 minutes. Let cool. Meanwhile, cook the lasagna sheets in salted boiling water. Drain them well. Cook the spinach in salted water then drain it. Then, dry them on the fire in the pan, turning them constantly so that all their moisture is evaporated. Add salt and pepper. Then arrange on the serving platter, alternating layers of lasagna, spinach and onions, as well as goat cheese and béchamel. Place the dish in the oven at 180 ° C (th.6-7) for 30 minutes. Decorate with herbs.