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VEGETABLES

COOKED POTATOES

Level 1
Tinted Mashed Potatoes

Here’s a fun way to refresh cooked potatoes : tint half of them orange and the other half green. Mash the potatoes with a wide serving fork or a potato masher. Add 1 cup whipping cream. In a food processor, purée with leftover vegetables separating the orange ones (such as carrots) from the green (such as broccoli or peas). Fill a re-sealable plastic bag - with one corner snipped – with the vegetable/potato purée. Experiment with decorative patterns. Add salt and pepper to taste. For a more daring taste, try adding a dash of Tabasco sauce.

COOKED THANKSGIVING VEGGIES

Level 2
Turkey-less Leftovers Soup

If your Thanksgiving guests picked the turkey clean, but left you with turkey stock and six containers of uneaten assorted veggies, you’ll love this recipe. A designer soup, Turkey-less Leftovers Soup comes in green and orange, depending on available ingredients.

Sauté fresh leeks or green onions sliced at an angle in 2 tablespoons butter. Add leftover Thanksgiving veggies (such as roasted carrots and cooked winter squash) and cover with leftover turkey stock, canned chicken broth or miso*. Season with finely chopped fresh sage, hot chili pepper, garlic or ginger. Finely purée in a food processor or leave chunky. Garnish with coarsely chopped green onions, cilantro or parsley. Serve immediately.

*an instant broth made from soybean paste and water found in the Oriental section of specialty supermarkets, and is available in white, brown or red.

© 2004 Expendable Edibles  Last updated: December 2004