Fitness Minutes: (14,484)
61 3/21/14 12:48 P
Soup is a good go to for me but I also like to whip up a frittata since it makes for a great easy lunch the next day.
Fitness Minutes: (11,005)
3/20/14 2:56 P
agree with all these choices. soup (crock pot cooking) and freeze any leftovers. great ideas.
Fitness Minutes: (11,767)
3/17/14 4:41 P
I agree, crock pot is the best idea. You aren't going to notice the texture is soft because everything becomes soft in the crock pot. Makes great soups and stews and tasty and healthy too. Yummy.
3/9/14 6:27 P
Lots of good ideas! Thanks
Fitness Minutes: (23,278)
291 3/7/14 5:39 P
I have a bag in the freezer for leftover, already cooked vegetables, and for those that I won't eat before they go bad, I use them for stews and soups.
3/7/14 4:01 A
Great idea and one that I will def use!! Thanks
Fitness Minutes: (23,601)
843 3/5/14 8:00 A
I toss them in the crockpot with stock and some curry powder. After they are completely soft, I use the immersion blender on them and make cream of whatever soup. :-)
2/26/14 10:04 A
I freeze celery for stuffing, potatoes & carrots usually are used before the get old.
2/12/14 7:10 A
Definitely soup. You can toss in pretty much anything. Nothing better than a big pot of hot, hearty soup chock full of veggies.
2/12/14 12:41 A
Great ideas, Thanks!
Fitness Minutes: (31,883)
12/26/13 8:28 A
If my formerly-fresh veggies are past their prime and I still don't plan on eating them right away, they go straight into the freezer for a day when I'm making soup.
12/21/13 8:21 A
I love roasting as a way to save old veggies!
If I'm aware that I have too many veggies of a type that I think will dry well and I have time, I will dry them at a very low temperature for several hours in the oven. I'd use a dehydrator if I owned one. I've done this with onions, tomatoes, mushrooms and kale. They keep for longer and will still go well into stews and chili.
I have frozen carrots before, and then mash them up upon thawing to make carrot muffins.
Fitness Minutes: (30,772)
2,639 12/18/13 11:08 A
I put them in soups or chili.
Fitness Minutes: (8,918)
219 12/12/13 2:30 P
thanks for the good ideas
12/10/13 11:48 P
Just because your carrots are no longer crisp, or your potatoes are slightly soft, doesn't mean you need to toss them. At this point they are perfect for roasting.
Carrots, potatoes, onions, cauliflower, asparagus, broccoli, cherry or grape tomatoes and brussel sprouts are great roasters.
Makes sure all items are of similar size. Toss with olive or canola oil, salt, pepper, and other seasonings (I like crushed red pepper and herbs de provence). Spread evenly on a foil or parchment lined metal baking sheet. Roast at 425 degrees until cooked through (about 20-10 minutes).
Vegetables at that stage are also perfect for soups, stews, and hashes. I even use old carrots and celery for my holiday dressing.
How to you use vegetables that are a little withered?
Edited by: WHOLENEWME79 at: 12/12/2013 (15:22)
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