Michael's fennel leek soup yielded a bowl full of limp and soggy veges, drained of colour and flavour for the sake of stock. I resurrected some of the fennel, leek and carrot by finely chopping them; adding some pepper, powdered stock and chopped soy bacon for flavour; then incorporating them into potato cakes. (The prep method here, using waxy potatoes, is a revelation.) Fresh greens and vego Worcestershire sauce to serve. The resulting golden-fried fritters reminded me of the hash cakes (quit your giggling!) that my grandmother used to make (I said stop it!) from leftover boiled spuds and corned beef.
What a clever makeover. I love suggestions on what to do with leftovers.
ReplyDeleteThanks Truffle! I am easily bored and trying my best not to neglect those extras in the fridge. :-)
ReplyDeleteI often look at the pile of stock veggies that end up in the compost and wish I'd done something with them. These are gorgeous. Yum.
ReplyDeleteIt's great that you've got compost as a second option, Lucy! Our 3rd floor flat isn't very practical for such organic recycling.
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