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c/foodaustralia · by imoldgreeeg@aussie.zone · 2y

What would you make of these ingredients?

four potatoes, three capsicum, one zucchini, three carrots, one eggplant, on quarter pumpkin, three parsnips, two onions

I got a $30 mystery veggie box from QVM and am planning my weeks food. Thought I would share here for a bit of fun to see what other suggestions I get. I also have some chuck steak in the freezer and a pretty good pantry.

My ideas so far include

  • pumpkin and parsip soup
  • maybe grilling those capsicums as a side dish
  • mashed potatoes and a hearty stew (onions and carrots)

But I am open to suggestions!

9 points · 8 comments · view on lemmy.world

8 Comments

SatansMaggotyCumFart@lemmy.world · 3 pts · 2y

Please tell me this isn’t thirty dollars of vegetables.

CEOofmyhouse56@aussie.zone · 3 pts · 2y

I agree with your suggestions but I'd add:

Make a bolognese and stuff the capsicum with some rice.

With rest of the bolognese make a moussaka with the eggplant, zucchini and potato.

Ilandar@aussie.zone · 2 pts · 2y
[ removed ]
fubarx@lemmy.ml · 2 pts · 2y

Stir-fry in a wok, with veggie or mushroom stir-fry sauce. Don't skimp on the ginger. Serve over rice.

PeelerSheila@aussie.zone · 2 pts · 2y (1 reply)

A Mediterranean vegetable stew, ratatouille, roasted vegetable salad or vegetable curry would make good use of them.

imoldgreeeg@aussie.zone · 2 pts · 2y

I've gone with a bit of a meditarranean stew (mainly because I need to disguise eggplant's texture!) cooked some white beans, mixed with the eggplant, then did an onion/capsicum/tinned tomato and garlic saute and put it all in the oven. Might roast a potato on the side too.

Roasted and peeled the red and half the green capsicum and mixed with chilli oil and balsamic vinegar as another side.

dumblederp@aussie.zone · 2 pts · 2y (1 reply)

Roast them all as prep, then serve with spicy peanut sauce. Except the pumpkin, I'd give that to someone who likes pumpkin.

imoldgreeeg@aussie.zone · 2 pts · 2y

oooh spicy peanut sauce! YAAS. Lately I've been grating a carrot+zucchini and tossing it in the wok with onion, peanut butter, soy and brown sugar. Then toss through some noodles or rice. But peanut sauce on roast veges might be a good change.

And yeah, once a year about this time I go 'yay pumpkin' then I eat a bunch and go back to sweet potato. I do like some pumpkin soup, or a pumpkin rissoto.

Taleya@aussie.zone · 1 pts · 2y

I see a great deal of pasta bake - eggplant makes a good sub for chicken there - cassermaroles and other delights