Tuesday, December 20, 2011

New Tag: Cook Once Eat Twice

I have added a new tag to some previous posts, and to this new one. Cook Once, Eat Twice. It could be called Cook Once, Eat a Bunch of Times but that was too long.

I love it when I can use up leftovers in a new way. It makes meals so quick and easy. So why not plan meals to have left overs to re-invent the next night? I'm not talking my step mom's classic "casserole". Growing up when we were having "casserole" it meant leftovers mixed into rice and warmed up in a casserole dish.

So today's recipe is a roasted vegetable puree that can be made in to many other meals. Or just mix a little into whatever you are making- I mixed some into Bolognese sauce last night and nobody was the wiser. Since Tyler doesn't read this blog (because he says "he lives it"), it's still our little secret.


The vegetables and their amounts are a rough guide- use which ever vegetables you like, but ensure they all have roughly the same cooking time. 

To peel celery root, use a knife to take off the outside 1/4-inch all around the vegetable- the skin is too tough to use a peeler. The squash and sweet potato aren't peeled as the skin adds more fiber and nutrients, and it get soft in the oven and pureed anyway.
  • 2 carrots, scrubbed and chopped into large pieces
  • 1 medium celery root (celeriac), scrubbed, peeled, and chopped into large pieces
  • 1/2 medium butternut squash, scrubbed and chopped into large pieces
  • 1 large sweet potato scrubbed and chopped into large pieces
  • 1 large parsnip, peeled and chopped into large pieces
  • 1 large onion peeled and quartered
  • 3 cloves garlic, unpeeled
  • olive oil
  • 1 tsp dried rosemary
  • salt and pepper
  • 3 cups chicken stock
Preheat oven to 375 degrees F. Line a large, or 2 small, baking sheets with parchment paper or foil. If using foil spray with cooking spray. Toss all vegetables with a good drizzle of olive oil, rosemary, salt and pepper. Arrange on baking tray so that they are all in one layer. Roast until golden brown on the bottom, about 15 minutes. Stir the vegetables on the tray and return to oven for another 10-15 minutes- until vegetables are golden and cooked through. Allow to cool on the tray 15 minutes.

Peel garlic cloves and discard the peels. In two or three batches, puree vegetables with enough stock to just cover them in a blender until smooth- use water if you run out of stock. Puree can be kept in the fridge for up to 4 days, or frozen in smaller portions for up to 4 months.


Add enough water or chicken stock to vegetable puree above to get it to the consistency you want for soup. Heat and serve. With grilled cheese would be nice.

Serves 4
Some white kidney beans would be a good addition as well. Or to make this vegetarian, replace the sausage with beans.
  • 500 g dried pasta
  • 2 tsp olive oil
  • 2 tsp butter
  • 1 onion, cut in half and sliced thinly
  • salt and pepper
  • 2 hot Italian sausages, casings removed
  • 1 small bunch kale, washed, ribs removed, chopped
  • 1/2 cup feta cheese, crumbled
  • roasted vegetable puree
  • tomato sauce
In a large pot of salted boiling water cook pasta to al dente and drain, reserving 1/2 cup of cooking water.

Meanwhile, heat a large skillet over medium heat. Add olive oil, butter, onions. Season with salt and pepper. Stir to break up onions into individual strands. Cover for 5 minutes. Remove lid and cook onions, stirring occasionally, until just slightly caramelized. Remove onions from pan and set them aside.

Heat same pan to medium high heat. Add sausage and break up into small pieces with a spatula while it is cooking. Once sausage is cooked through and browned, add kale. Stir and cook for 2 minutes. Reduce heat to medium. Add 2 large ladles of roasted vegetable puree and the same amount of tomato sauce. Stir until heated through. Add pasta and feta. Stir to combine. Add enough pasta water until the sauce is the consistency you want. Serve with a little more feta crumbled on top if desired.

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