This week is all about PURPLE! The neat thing is, some of the veggies we found had purple outside, but no purple to be found inside. We stuck to root veggies and the color purple and found some new things to try. We’ve been playing the matching game from Veggie Buds Club so much this month that my oldest knew exactly what to look for and their names! He had fun seeing the drawings come to life in real vegetables at the store.
We gathered up Purple carrots, Turnips, Rutabaga, and Beets. I thought it would be a fun week to see how all of the varying vegetables taste different. We sampled each one on it’s own and talked about how they taste. We all agree beets taste like dirt! Turnips were kind of spicy, Carrots were sweet, and Rutabaga was like french fries. I served them with plain yogurt but my oldest also wanted to see what they tasted like with different dips so we later added ketchup and peanut butter.

Ingredients
You can use any root veggies!

• Purple Carrots
• Turnips
• Rutabaga
• Beets
• Avocado Oil to coat
• Salt & Pepper to taste

Instructions

1. Preheat the oven to 425F. Peel and chop the vegetables to try and make them all similar sizes so they cook the same time.
2. Drizzle oil on veggies and toss to coat in a large bowl. Sprinkle salt and pepper to taste. Line a baking sheet with parchment paper and lay the veggies out flat on the tray. Bake for 30-40 minutes or until soft.
3. Serve as a sampler tray with the any dip/s of choice! 

There are more out there, but here’s a list to get started! ​

• Rutabaga
• Beets
• Purple Carrots
• Turnip
• Purple Potatoes
• Eggplant
• Red Cabbage
• Figs
• Purple Cauliflower
• Ube
• Plums
• Purple Asparagus
• Blackberries

​Check out our shop for interactive and fun products that teach kids that veggies are fun and tasty! In our shop you can find kid-safe knives, interactive placements, veggie-themed activity boxes, and more!

Turn a bowl full of winter root veggies into crispy fritters to enjoy any time of day. Have your little chef help peel and grate the veggies, either by hand, with a box grater, or using a food processor. Crack the eggs together, then mix in a couple more ingredients and you are ready to cook. Top the veggie pancakes with a little Greek yogurt, sour cream, or even applesauce. If you have a French fry fan or potato lover, these are sure to be a hit!

​This recipe was developed by Heather Staller, a mom of two boys, ages 6 and 3, and cooking instructor specializing in bringing cooking into preschool classrooms. After college, Heather knew she wanted to be a teacher, but first followed her lifelong dream of going to culinary school. Teaching cooking combines both of her passions, and she truly enjoys introducing young children to the joys of cooking with fresh ingredients. Find Heather on Instagram (@heather.happykidskitchen), where she shares inventive kid-friendly recipes and ideas for cooking with kids at home.

Ingredients

• 2 cups peeled, shredded potato (about 1 large Russet potato or 2 smaller Yukon Gold potatoes)
• 1 cup shredded turnip
• 1 cup shredded carrot, parsnip, and any other root vegetable or combination of root vegetables
• 2 eggs*
• 1/4 cup flour (any kind)
• 1/2 teaspoon coarse salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Neutral oil, for cooking

Instructions

1. Place shredded potato in a kitchen towel and squeeze out any excess moisture. Add the potato and other shredded vegetables to a large bowl.
2. Have your child help you crack the eggs into a separate small bowl then beat eggs with a fork to scramble. Add eggs and remaining ingredients (except the oil) to the shredded vegetables and stir well to combine.
3. Using your hands, make small patties of the vegetable mixture, squeezing together to remove any excess liquid as you form each one. Lay patties out onto a parchment lined pan or plate. 
4. Heat a cast iron or other skillet over medium heat. Add one tablespoon of oil to coat the bottom of the pan. Cook vegetable cakes until golden brown, 4 to 5 minutes per side, adding more oil to the pan as needed after each batch. Sprinkle the tops with a little salt and eat warm. Store any leftover veggie latkes in the fridge and reheat in the oven or toaster oven for best results.

* For egg-free latkes, substitute eggs for 2 tablespoons of ground flax mixed with 4 tablespoons of water. Latkes will be a little bit softer but still hold together.