Think of the recipes you’ll use as “guides” not something set in stone, especially as the types & amounts of your veggies might not exactly match those in a recipe. You may need to scale up or down, substitute and make do.
For all leftovers, start to think about how they might be transformed into something marvelous. As a building block for recipes that rely on an already cooked ingredient; as a shortcut. All you need is an inspiration & maybe a recipe.
Think of the recipes you’ll use as “guides” not something set in stone, especially as the amounts of your leftovers might not exactly match an amount in a recipe. Once you have a leftover ingredient to start with, scale recipes up or down, substitute and make do.
There so many, but the most commonly used in the US are broccoli, brussels sprouts, cabbage, cauliflower, arugula, kale and other greens, bok choy, turnips, rutabagas & radishes.
Brassica Chart from Brassicas & Whitetail Deer
With any leftover vegetable, think how it might be transformed into something marvelous. As a building block for recipes that rely on an already cooked ingredient; as a shortcut. All you need is an inspiration & maybe a recipe.
Start to think about how any leftovers might be transformed into something marvelous and use up those leftover root vegetables. Think about your leftover root vegetables as a building block for recipes that rely on an already cooked ingredient; as a shortcut. All you need is an inspiration & maybe a recipe.
If I’m thinking ahead, when I make any Risotto, like my Roasted Red Pepper & Shrimp Risotto or my Asparagus Risotto, I’ll make a little extra just to make these wonderful little gems called Arancini.
Arancini: breaded and fried balls of risotto stuffed with cheese!
