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8 Comments
Marla A.
November 9, 2016
Turn it into a cheesy potato soup. Puree leftover veggies with chicken broth and then simmer with a few added raw cut potatoes and carrots. Melt in cream cheese or whatever cheese you have and add half and half slowly.
Vaish
October 8, 2015
I would blend it, add a little cream and use it as a pasta sauce.
Another good idea is to mix it with a lemony yogurt sauce and wrap it up in a tortilla and panini press it for a quick sandwich.
Another good idea is to mix it with a lemony yogurt sauce and wrap it up in a tortilla and panini press it for a quick sandwich.
madadamles
October 27, 2014
With leftover forbidden rice, French vinaigrette, thyme and toasted walnuts or pecans
bookjunky
October 20, 2014
Seriously? this is a burning question? I cook "too many" root vegetables several times a week. the leftovers are delicious reheated in the microwave. If you wanted to go to the extra effort, you could put them back in the oven for a few minutes instead. Yesterday's leftovers were roasted carrots, baby purple potatoes, and shallots, reheated in the microwave with a little curry and turmeric, and a spoonful of spicy apple chutney stirred in.
AntoniaJames
October 19, 2014
Warm quinoa salad; on pizza; stirred into dal with ginger and turmeric; mashed with tahini and Greek yogurt, then sprinkled with za'atar, to put on my homemade lavash crackers.
Lisa P.
October 18, 2014
I like pureeing leftover veg in the food processor and adding them to pancakes! Butternut squash combined with cornmeal is delish: https://threemealsandacookie.wordpress.com/2014/09/27/butternut-cornmeal-oven-pancakes/
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