Expand your creativity around veggies
Answered a post at Alltop and thought I’d put my leftover veggie heaven tips here….
Try striped red & cream chiogga beets that look like peppermint sticks, and the mellow chocolatey flavoring of golden beets if you dislike the darker, semisweet chocolate of traditional red beets. Whiz them up with any juice you like for a cocoa-goodness backbeat and infusion of vitamins. It’s literally like getting an infusion of red blood cells but instead of a needle, you use a straw. <grin>
I just included the leftover Brussels sprouts from Thanksgiving dinner in an adventure in High Cheesery I call “Potato Rarebit” that is to die for. To leftover mashers add sauteed garlic, worcestershire sauce, greek seasoning (or black pepper, oregano, parsley, chives, thyme + dried onion), curry powder, shredded cheddar, milk and chopped tarragon, cilantro and arugula (or your combination of favorite herbs).
How:
Cook the garlic to light brown and add milk, cheese and spices to taste. Simmmer together into a thin sauce stirring frequently and add the mash and herbs. Keep stirring until everything incorporates and begins to look glossy.
It literally spins into a richly decadent dip that looks and feels like spinach sour cream type tip (but is so way better), and is delicious picked up on any kind of bready substance. Being gluten-free, I used my mom and grandma’s no-sugar cornbread which was also left over from Thanksgiving.
Throw in the brussels sprouts as I did for dinner, and it’s reminiscent of broccoli in cheese sauce.
What’s not to like?
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