Heh heh heh cont'd ;-)

My latest conquest involves cauliflower puree in homemade mac 'n cheese. Hubby and kids didn't skip a beat and ate it all.

Cauliflower is a good vegetable to use because it has a low key, pleasant flavour and an easy to blend colour. I had my doubts because my husband likes his mac 'n cheese pretty bland and basic, so any changes in flavour should have been noticeable. As it turns out the cauliflower complimented the cheese, so it worked out well :-)

Heh heh heh...

In addition to the staples of tomato sauce, onions and garlic, I smuggled in celery, carrot and red pepper puree into the lasagne I made tonight. Hubby and kids had no clue - they ate it and loved it.

I also added fresh spices from the garden: rosemary, savory, basil and thyme. I washed them, and then pureed them with about 1/2 cup of water to made "spice water", which I dumped into the sauce. Yum.

I had other veggies I could have added, but I have to tread slowly because my husband has the most annoyingly acute sense of taste (AND he thinks vegetables are evil). Why he is still alive is a mystery to me.

One final note about the celery puree - it's a bit fragrant and has a strong flavour, so if your intent is to camouflage it, don't use it in a dish that isn't spicy or flavourful in its own right.

Now I'm plotting tomorrow night's dinner... heh heh