I’m tired of carrots and dip. But I have a lot of baby carrots, and a goodly amount of broccoli, peppers, potatoes, and onions. I could just do a stir fry, of course, but I do that every couple of weeks.
Any other simple ideas?
Steam carrots in nuker with a bit of butter. Add salt and pepper, and nosh. This also works well for broccoli.
Potatoes are nummy when you ventilate them with a fork and nuke them until they’re cooked. Again, butter, salt, pepper. Baked potatoes, in short.
If you want to get more complicated than nuking them with potatoes and onions, you could make potato soup. The recipe I have calls for leeks, but I suspect you could make a variant by substituting onions and calling it good.
Toss the carrots, broccoli and peppers in the food processor and chop fine. Hide the resultant veggie mash in all sorts of dishes - soups, chili, meatloaf, pasta sauce, taco meat, casseroles, etc. Old school Mom trick for getting the kids to eat more vegetables.
You can use it right away or freeze the stuff. I use an ice cream scoop to scoop out 1/3 cup (ish) servings on a cookie sheet lined with Reynolds nonstick foil. Freeze 'em, pop 'em off the foil and into a ziptop freezer bag for later use. Then you can just grab a scoop or two and toss it into whatever you can hide veggie puree in.
A vegetable curry would be an easy and yummy way to take advantage of all those vegetables. Lots of recipes out there to choose from. Here’s one to start with, and feel free to sub in any vegetables you feel like.
I love roasted vegetables too! Big pan, a little olive oil, garlic, herbs…chopped onion, tomato, carrots, zucchini, beets, red pepper, sweet potatoes (small pieces!), green beans, etc etc. 400 degrees, about 45 minutes (stir a few times). I like to eat it over brown rice, couscous or quinoa, but also makes a great filling for omelets, quesadillas, etc.
This recipe was in our newspaper a while back as “Alsatian vegetable dish” and it became a favorite of mine. Quantities are flexible.
About 1/2 a cabbage
Some peeled potatoes cut into chunks
Some peeled carrots in chunks or baby carrots
Bring water to a boil, add potatoes and carrots (water should just barely cover them). Put wedges of cabbage on top of root veggies to steam. Put lid on pan, bring back to boil, simmer 20 minutes.
Meanwhile, dice onion and mince or slice garlic. Saute onion and garlic in a generous amount of olive oil.
When boiled veggies are tender, drain and gently mash. You’re not aiming for a smooth mash, like mashed potatoes, just an agglomeration of potatoes, carrots and cabbage. Stir in onion, garlic, and flavored olive oil. Serve with salt and fresh ground pepper. A great side dish with meat, or a meal in itself if you’re feeling carb-tastic.
Actually, there’s a really good idea. Cream of roasted red pepper and potato soup would work well, perhaps with the onions fried with bacon instead of vegetable oil or butter.
Also, the carrots, potatoes, and onions, would also work well together in a creamy root vegetable soup.