The day before going shopping, in the vegetable drawer we usually have leftovers that have survived the week's recipes.
A piece of pumpkin, three quarters of zucchini, a leek, two parsnips that we bought for that broth project that ended up not being, half a broccoli, a tray of mushrooms that are about to be past their prime, and four carrots. They look, asking what is going to happen to them and asking please not to end up in the compostable garbage.
The first solution that comes to mind to give them a solution is the always useful vegetable cream, which with previous browning and a little broth, some dairy, vegetable drink or dried fruit to provide texture will give us a well-suited first course (which We can turn it into a complete dinner by adding eggs, croutons, cheese or some of the other ingredients that we tell you about in this article).
But if in addition to those vegetables you have a can of tomatoes and a couple of onions, you can also turn those leftovers into a delicious stir-fry, which in this case we have used for a pasta dish but it is also perfect for stews, legume stews, rice dishes. or to fill cannelloni or lasagna.
The only trick to make this base tasty is for all the vegetables to caramelize a little - through the Maillard reaction - and finish stewing together with the tomato.
If we don't have much time to brown the different ingredients so that the sauce has the deep flavor we are looking for, we can play with the sizes: the smaller it is, the faster it will brown.
Difficulty:
You have to cut vegetables
Ingredients
For what about the contents of your refrigerator
1 large can (800 g) chopped or crushed tomato
Onion, leek, pumpkin, eggplant, fennel, mushrooms, zucchini, broccoli, spinach, parsnip...
3 garlic cloves
Salt
Olive oil
Pepper
Fresh or dried herbs to taste
Plus (for 4 people)
360 g dry pasta
Cheese to taste to gratin
Instructions
If you have questions or complaints about our recipes, write to us at
elcomidista@gmail.com
.
You can also follow El Comidista on
TikTok
,
,
X
,
or
YouTube
.