Saturday, May 26, 2018

Use Up Those Vegetables Deliciously

Vegetable/Potato Pancakes

I love potato pancakes.  But I think about nutrition.  So, I mix other vegetables in with the potatoes most of the time.  But, if you want to, you can make them the traditional way with all potatoes.


Shred potatoes and one or more of the other vegetables.  Use what you have.

Wrap in a towel and squeeze out as much moisture as you can.  Use an old, stained towel.  Doing this will make the stains worse.

Return to a bowl.  Add an egg or two and some flour depending on the amount of vegetables you have.  This will help hold them together.

Fry in oil or bacon grease.  Salt and pepper.

Serve with sour cream and apple sauce.

This recipe is a good way to use up leftover vegetables or the items in the bottom of your crisper drawer.  Anything goes.

Pasta Primavera:

Look in your fridge and freezer for bits and pieces of vegetables.

I like broccoli, cauliflower, carrots, peas, and spinach or kale.

 I also add some cooked dried beans or green soy beans for protein.

Steam, microwave or roast the vegetables.

Cook some pasta of your choice.  Mix the vegetables with the pasta.

Make a white sauce with cheese or use pesto to dress the pasta and vegetable mixture.

Serve with more cheese.


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