savoury delights

what to do w/ dull vegetables?

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What happened?

I opened my fridge & learnt that there were some leftovers … vegetables to be correct. Carrots & spring onions. Also in my pantry there were some potatoes … & in my freezer I had some frozen peas. In each case it wasn’t so much … not enough for whatever …

So I decided to make a real big batch of mixed vegetables!

Next morning when shopping I bought a big kohlrabi & mushrooms; both are going well w/ the rest.



So – there’s nothing fancy!

  • Plain carrots – not any colorful fancy carrots heirloom type, however, organic
  • Frozen peas (fresh peas are only available in June/July …)
  • Plain mushrooms – not any exquisite rare type, however, organic
  • a simple kohlrabi, however, fresh & crisp & juicy
  • waxy potatoes – no heirloom type, however, organic
  • fresh & crispy spring onions

I started w/ preparing the vegetables.


… & before we really start:


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Frozen peas are frozen peas are frozen peas … nothing to peel, to trim or whatever.



I trimmed the carrots, peel them & cut them into lengthwise into quarters. Then I chopped the bunch.



I trimmed the kohlrabi & peeled it. Then I cut it into slices & diced the slices,



Next task was trimming & peeling the spring onions. Afterwards I just chopped them.



Finally the potatoes: Trimming, peeling & chopping.



… oh … the mushrooms! Just chop them!



I had 2 pots w/ water & salt:

  • Pot 1:
    I combined carrots, kohlrabi & spring onions & brought it to a boil. As soon as the carrots started to be soft (about 10 min!) I added the frozen peas. Now there is no boiling anymore – however, after some minutes … let the mess boil for 1-2 min: then its fine & you can pour the mess in a colander.
  • Pot 2:
    I combined potatoes & mushrooms, brought it to a boil … & after some minutes (about 15 min) all is fine & marches into the colander.

Mix everything in the colander & let it cool w/ cool water.

It’s fine. We are ready for further adventures.



It’s quite a lot so put it into containers & store in your fridge. It’ll be fine for at least 1 week. (I worked w/ the vegetable mix during the next week because … home office phase … no lunches in a canteen … all meals at home … (We live in Corona times.). It is a fine base for different meals. It’s really worth spending the time for preparation of a real big batch!)


For the record:
You may also add cauliflower, green beans, ( … any beans), asparagus … whatever chills in your fridge, on your kitchen counter or in your freezer – mostly leftovers from lunches or dinners. It’s a cool try to clear your pantry & fridge w/o discarding anything.


So: what to do w/ the prepared vegetables?

For dinner the day I’d prepared the vegetables I had two fine chicken breasts. I fried some chopped onions, added the chicken breasts & let it cook for about 10-15 min. I reheated some of the vegetable mix, added some butter & fresh parsley. As soon as the chicken seemed ready for serving I saved the chicken breasts onto a plate & added the vegetables to the fried onion. Mixing, mixing … adding the chicken once more … mixing. From last roasted chicken adventure I had some sauce left (frozen) which I also reheated … Then I arranged everything on 2 plates & dinner was ready!
(Sorry – no photos!)


For lunch the very next day I chopped the leftovers of the chicken breasts & added abut 400 ml duck stock. About 50 g pasta & about 200 g vegetable mix marched into the pot … & 10 min later we had a delicious noodle soup w/ chicken & vegetables or a delicious vegetable soup w/ noodles & chicken. It made 2 portions sophisticated w/ fresh parsley.



Twice during the following days we had frittata. Just put some olive oil in a frying pan & fry some chopped onion & bacon. Add a layer of mixed vegetables (about 400 g – the basic layer not too thick!). Whisk 4-5 eggs & pour into the pan when the vegetables are hot. Grate some Gruyère (about 20-30 g) & distribute evenly; then let it just bake at low temperature. (Add a lid!) The frittata is fine w/ some mixed lettuce leaves … for lunch or dinner.



… & I also prepared a vegetable salad. I chopped cornichons & fresh spring onions & mixed everything w/ my vegetable mix. The dressing was whipped w/ Greek yoghurt, olive oil, lemon scented oil, a finely chopped hard-boil egg … Voilà a vegetable salad! I found 2 fish fillets in my freezer, coated them w/ a mix of egg & breadcrumbs & throw them into the frying pan. So we had a quick & easy lunch w/ baked fish & a substantial salad.





what to do w/ dull vegetables?
Prep Time45 minutes
Cook Time15 minutes
Servings: 10
  • 6 carrots (about 500 g)
  • 1 kohlrabi (a big one!)
  • 400 g peas (frozen)
  • 5 waxy potatoes (about 500 g)
  • 250 g mushrooms
  • 4 spring onions
  • 2 tsp salt (divided)
how to:
  • Trim & peel the carrots; cut them lengthwise into quarters & chop the quarters.
  • Trim & peel the kohlrabi; cut it into slices (about 5-6 mm) & chop the slices.
  • Trim the spring oinions & peel if necessary; cut them lnegthwise & chop.
  • Put everything in a pot, cover w/ water, add salt & bring to a boil.
  • After about 8-10 min add the frozen peas; bring it to a boil again & let it boil for about a minute. Drain in a colander.
  • In the meantime (when the 1st part is boiling!) peel & trim the potatoes; chop them like the carrotts i. e. same size.
  • Put the potatoes in a pot, cover w/ water, add salt & bring to a boil.
  • Trim & chop the mushrooms.
  • Add the chopped mushrooms to the potatoes after 5 min of boiling & boil for about 10 min. Then drain in the same colander.
  • Mix the cooked vegetables & store in an airtight container in your fridge.
Vegetables: all amounts before trimming & peeling!
The vegetable mix can be stored up to a week in your fridge.


(information on equipment)