When we talk about picky eaters and eating our vegetables, we usually refer to our kids. If we are honest, however, kids aren’t the only ones who are picky eaters and who don’t eat their veggies. So, this can apply to many of us. If you have picky eaters at your house, we have some possible solutions this week. We are going to hide those yucky veggies inside things that look, smell and taste un-veggie like.

The first recipe is a carrot soufflé. However, it isn’t the kind of carrot soufflé that is hard to make. There is no need to separate eggs or try to keep the soufflé from falling. This carrot soufflé recipe is more like a carrot pudding, only not as sweet. I added a dash of cinnamon to mine.

The second recipe is brilliant. I wish I had thought of it first! I actually like Brussels Sprouts but my kids never did. I wish I had found this recipe when they were younger. If I had, they might eat them today. The Brussels sprouts in this recipe are shredded, and then tossed with ingredients like bacon, maple syrup, nuts and cheese. Don’t tell them its Brussels Sprouts. Call it shredded salad with bacon or something equally cute. They’ll never know.

The third recipe is corn pudding. Even kids like corn pudding. This recipe is creamy and full of flavor. Even better: Kids can make this corn pudding all by themselves. If you let the kids help create this, they will try it because they made it. Unfortunately, that doesn’t work with husbands.

Even though there is no one at my house who are picky eaters now, we still enjoyed these recipes. There are lots are ways to make foods look or taste differently and work those fruits and veggies into our lives.

Carrot Soufflé

1 Lb Carrots, peeled & cut into 1-inch chunks

1 Large Egg

1/4 Cup Honey

1/2 Cup Evaporated Milk

2 Tbsp. Butter

Preheat oven to 350 degrees F.

Place carrots in a microwave-safe container with a lid. Cover with water, then place the lid on the container. (If the container doesn't have holes for steam to escape, leave the lid slightly ajar.) Heat on high 6-8 minutes or until carrots are tender.