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Quick and Easy Supper Recipe using Leftover Vegetables
Leftover Vegetable Recipe
The other evening after a long day, I arrived home to an almost empty fridge; not a usual predicament I must say. Rather than head back out to the supermarket I decided to embark on a new recipe. I emptied the contents of my fridge, (which didn't take long) and began preparing supper from meager leftovers.
The cooked vegetables were from prior dinners and the other bits and pieces were either going stale in the back of my fridge or in my dry store cupboard. The eggs were the only fresh ingredient I used. I keep chickens in the back yard so I always have fresh eggs.
Make And Rate
Tasty Vegetable Recipes From River Cottage: full of superb vegetable recipes
- 100 grams of (more or less) cheddar cheese (or any cheese), grated
- 1 medium bowl of cold cooked potatoes, mashed
- 1 cup of cold cooked pumpkin, mashed
- 1/2 a cup of cold cooked white beans
- 1/2 a white onion, peeled and diced
- 2 raw carrots, peeled and diced
- a knob of butter
- a splash of milk
- 4 fresh raw eggs
- vegetable oil for frying
- salt and cracked black pepper to season
- parsley sprigs to garnish
- a drizzle of olive oil to serve
Storing Leftover Vegetables: keep your vegetables stored in good quality containers with lids
What's Your Choice?
What do you do with your leftover vegetables?
- Cook the carrots in simmering salted water till tender.
- While you are waiting for the carrots, melt the butter in a deep bottomed pot.
- Add the diced onion and fry till soft and translucent.
- Add in the mashed potatoes, the pumpkin and the white beans.
- Stir to mix.
- Drain the carrots and add to the other vegetables with a splash of milk.
- Mash the ingredients together.
- Heat through.
- Sprinkle over the cheddar cheese.
- Season with salt and pepper.
- Put a lid on the pot and reduce the heat to it's lowest setting.
- Heat the vegetable oil and fry your eggs.
- Spoon your vegetable mash onto warmed plates and top with a soft fried egg.
- Garnish with a parsley sprig and drizzle over a little olive oil.
- Any leftover cooked vegetables will work in this recipe: turnip; parsnip; sweet potato; sweet corn; peas; cabbage; leeks; peppers to name but a few.
- Left over cooked meats will add bulk to this supper. Shred or dice the meat and add with the vegetables.
- Left over cooked sausages add loads of flavor. Chop and add with the vegetables.
- Any left over cheeses, soft or hard will work when using potatoes or sweet potatoes.
- A sprinkle of diced spring onions or snipped chives through the vegetable mash will add texture and colour.
- If fried eggs aren't your thing make a batch of parsley sauce and pour over the vegetable mash instead of topping with an egg.
Admittedly this recipe is not the most exciting of dishes, but it is a quick, easy, cheap and really tasty recipe. In fact this dish has become a regular satisfying supper in my house. Plus it's a great way to get the kids to eat their vegetables.
Of course vegetables are cheap, versatile and most importantly they're good for us. The next time your fridge is looking a little bare apart from a few leftover vegetables by pass the soup pot and try out this vegetable mash dish instead.
When you have left over vegetables the most important thing is to store them correctly: once the vegetables are completely cold store in sealable containers in the fridge for no more than two to three days.
These days we need to be economic in every aspect of our lives. Food waste can be a huge waste in many homes. Use your imagination and invent or change recipes to make the most of the foods you buy.
© 2012 Gabriel Wilson