In the battle to get a 5-year-old boy to embrace vegetables, Food Network chefs offered the recipes, From Alton Brown:

PARSNIP MUFFINS

• 1/2 cup sliced almonds

• Cooking spray

• 1 3/4 cups all-purpose flour

• 1 teaspoon baking powder

• 3/4 teaspoon baking soda

• 1/2 teaspoon nutmeg

• 1/2 teaspoon kosher salt

• 3 eggs

• 3/4 cup plain whole-milk yogurt

• 1/4 cup vegetable oil

• 1 cup sugar

• 2 cups (10 ounces) packed grated parsnips

Toast the almonds in a pie pan at 375 degrees. Meanwhile, spray a standard 12-cup muffin tin with cooking spray.

In a medium bowl, whisk together the flour, baking powder, baking soda, nutmeg and salt. In a large bowl, whisk together the eggs, yogurt, vegetable oil and sugar. Add the flour mixture and parsnips, and fold with a spatula until all of the flour is moistened. There will be some lumps.

Divide the mixture evenly among the muffin cups (1/3 cup per muffin). Sprinkle the top of each muffin with the toasted almonds. Bake for 20 to 25 minutes, rotating halfway through baking. The muffins should reach an internal temperature of 210 degrees and be golden brown. Loosen muffins with small knife and remove to cooling rack. Cool 15 minutes.

Males 12 muffins.

• Per muffin: 250 calories, 10 g fat, 1.5 g saturated fat, 55 mg cholesterol, 250 mg sodium, 36 g carbohydrate, 2 g fiber, 19 g sugar, 5 g prote

From lexandra Guarnaschelli, host of Food Networks' "Alex's Day Off,":

ROASTED BUTTERNUT SQUASH SOUP WITH POPCORN

• 3 pounds butternut squash, washed

• 6 tablespoons butter, divided

• 1 tablespoon molasses

• 1 tablespoon dark brown sugar

• Kosher salt, to taste

• Ground white pepper, to taste

• 1/2 teaspoon ground ginger

• 1 knob fresh ginger, peeled and finely grated

• 1/4 teaspoon ground cinnamon

• 1/8 teaspoon ground cloves

• Zest and juice of 1 orange

• 1 tablespoon Worcestershire sauce

• 1/2 tablespoon garlic oil

• 1 cup skim milk

• 1/2 cup heavy cream

• 1 to 2 cups water, depending on consistency

• 2 cups popped popcorn

Heat the oven to 375 degrees.

Trim the ends of the squash, then halve them lengthwise. Scrape out the seeds and arrange the halves in a single layer, cut sides up, in a large roasting pan. Set aside. Melt 4 tablespoons butter until light borwn, divide between squash halves. Drizzle cut sides with molasses.

In a small bowl, mix together the brown sugar, 1 teaspoon of salt, 1/4 teaspoon of white pepper, the ground ginger, fresh ginger, cinnamon and cloves. Sprinkle the cut sides of the squash with the seasoning mixture.

Add enough water to the roasting pan to come about 1 inch up the sides of the squash. Cover the pan with foil and seal the edges tightly. Bake for 2 hours. Pierce one of the halves with the tip of a small knife, which should slide in and out easily. Uncover and set aside to cool.

Using a large spoon, scoop the flesh (and any liquid in the cavities) from the squash, being careful not to take any skin with it.

In a large saucepan over low, combine the squash flesh, zest and juice of 1 orange, Worcestershire sauce and the garlic oil. Stir to blend. Taste for seasoning, adding salt or additional molasses for sweetness.

Add the milk, cream and 1 cup of the water and stir to blend.

In a small saucepan, melt the remaining butter and heat until lightly browned. Stir the browned butter into the soup.

Transfer the soup to a blender, in batches if necessary, and puree until smooth. If a thinner soup is desired, an additional cup of water can be stirred in. Adjust seasonings. Serve topped with popcorn.

Makes 4-5 servings.

• Per serving: 380 calories, 24 g fat, 14 g saturated fat, 70 mg cholesterol, 200 mg sodium, 40 g carbohydrate, 5 g fiber, 14 g sugar, 5 g protein

From: Melissa d'Arabian, host of Food Network's "Ten Dollar Dinners" :

CREAMED BABY SPINACH

• 4 tablespoons (1/2 stick) unsalted butter

• 1 large shallot, finely chopped

• 10 ounces baby spinach, washed and chopped

• 3 tablespoons chicken broth (or water)

• 1/3 cup half-and-half

• 1/3 cup grated mozzarella cheese

• 1/3cup grated Parmesan cheese

• Salt and ground black pepper, to taste

In a large saute pan over medium heat, melt the butter. Add the shallot, then saute until soft and caramelized, about 7 to 8 minutes. Add the chopped spinach and toss well. Add the chicken broth, then increase heat to medium-high.

Cover the pan and let the spinach steam down for 3 to 4 minutes. Remove the lid and add the half-and-half. Allow the liquid to reduce by a third, stirring to keep from burning.

Once reduced, lower the heat to low and gently stir in the mozzarella until it starts melting. Add the Parmesan and stir just until it starts to melt, then turn off the heat. Season with salt and pepper.

Makes 4 servings.

• Per serving: 380 calories, 24 g fat, 14 g saturated fat, 70 mg cholesterol, 200 mg sodium, 40 g carbohydrate, 5 g fiber, 14 g sugar, 5 g protein

From Holly Smith, a contestant on Food Network's "The Next Iron Chef," :

PAPPA AL POMODORO

• 2 pounds tomatoes, cored and chopped

• 2 to 3 slices ciabatta, torn or cut into small chunks

• 1 cup extra-virgin olive oil

• 2 tablespoons finely chopped garlic