|Leftover Roasted Garlic & Mushroom Risotto Arancini Balls|
recipe from The Clever Cook, photo by Maria Hannaford
So I may have had a hand in it too.
Produced by Sustainable Table, The Clever Cook features over 60 wholesome recipes, tips and a sample week-long meal plan to help you eat well, reduce food waste and save some moola.
In short, it spells out how to cook wholesome meals and then reinvent leftovers into brand new delicious meals for the week ahead. It also shows you how to use odd parts of fruit and veg that you'd normally throw away (like kale stems, cauliflowers leaves etc) and provides ideas for what to do with produce that's looking a little less than jolly. Like sad vegetables.
Hence my Sad Vegetable Ratatouille was born. Here's the recipe as featured in The Clever Cook, which you can grab for only $12.50 via my affiliate link here. Enjoy.
|photo by Maria Hannaford|
Sad Vegetable RatatouilleThis classic French dish is undoubtedly the best thing to do with sad-looking vegies... you know the ones you forgot at the bottom of the crisper and now look too droopy to eat? The ingredients listed are what you’d classically include in a ratatouille but feel free to use whatever you have. The secret is the cooking time – the longer you let it simmer, the better. Cook for a minimum of 2 hours and up to 4 if you want perfection. Serve with rice, couscous or crusty bread.
2 onions, sliced
2 garlic cloves, crushed
2 red capsicum, seeded and diced
2 green capsicum, seeded and diced
1 large eggplant, diced
2 medium zucchini, diced
3 large mushrooms, cut into chunks
2 strips lemon rind
400g chopped peeled tomatoes*
salt and pepper to taste
bunch of basil, stems finely chopped and leaves set aside
Heat olive oil in a large pot over low heat. Sauté the onion for about 10 minutes. Add the garlic and sauté for 30 seconds.
Add all the other ingredients including the basil stems (but not the leaves just yet), cover with a lid and simmer on low for as long as you can – at least 2 hours but 4 hours is ideal. Every so often, check to ensure there is enough liquid, adding a little water or stock if it’s too dry.
When done, roughly tear up the basil leaves and stir through.
* You can leave the skins on if you don't mind the odd skin in the sauce, as often they don't break down. If you prefer to remove the skins, here's how: to peel tomatoes, simply make a cross incision at the top of each with a knife, pop in a bowl and cover with boiling water. Allow to poach for a few minutes then drain the water. When cool enough to handle, peel the skins. They should slip right