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. :-)
If you have formed the habit of checking on every new diet that comes along, you will find that, mercifully, they all blur together, leaving you with only one definite piece of information: french-fried potatoes are out. ~~Jean Kerr
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Life is too short for self-hatred and celery sticks. ~~Marilyn Wann
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.
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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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