Do you have vegetables that will go to waste because they're overripe?
When the garden suddenly gives out or you have bought too many vegetables, you no longer know how to cook them...
And then, they ripen too quickly, spoil and we end up throwing them in the trash.
Me, I find it really unfortunate, because I hate waste!
Luckily, there are tricks to using up old vegetables and having a great meal!
Here are 3 delicious anti-waste recipes to cook your overripe vegetables . Watch:
- your overripe vegetables
- fresh ginger
- 1 clove of garlic
- 1 onion
- soy sauce
- 250g Asian noodles
- wok
- water pan
- olive oil
Preparation: 5 mins - Cooking: 8 mins - For 4 people
1. Cut the vegetables and the onion into thin strips.
2. Chop the garlic clove and the ginger.
3. Put a little olive oil in the wok, and sauté the garlic and ginger.
4. Add the vegetables and then the onion.
5. Cook the noodles separately in the water for about 4 min.
6. Once cooked, put the pasta in the wok with the vegetables and stir.
7. Add the soy sauce and stir.
And There you go ! It's already ready and I can tell you that it's a treat for the whole family :-)
This little exotic recipe allows you to use all the vegetables, even those that don't look good or are too ripe.
Yes, you can eat vegetables that even look "rotten" thanks to these really easy anti-waste recipes.
Besides, you can put all the vegetables you want in it:mushrooms, zucchini, leeks, carrots, broccoli, cabbage, peppers...
- overripe vegetables
- 100 g semi-salted butter
- 75 g of flour
- 50 g parmesan
- 1 onion
- 1 clove of garlic
- salt, pepper
- gratin dish
Preparation: 5 mins - Cooking: 20 min - For 4 people
1. Peel your vegetables and cook them in water (or in a pan) seasoning them with onion, garlic, salt and pepper.
2. Prepare the crumble by mixing the diced butter, flour and parmesan cheese.
3. Arrange the vegetables at the bottom of the dish and crumble the crumble on top.
4. Cook for 20 minutes.
And There you go ! It's delicious and my children love it, however they are not fans of vegetables :-)
And on my side, no more waste:I use all my vegetables, even the ugliest ones, without it showing.
It's perfect with zucchini and a bit of goat cheese, or with tomatoes and fine herbs.
In autumn, I even make it with squash and walnuts:a real treat!
- leftover vegetables
- 8 eggs
- 2 potatoes
-1 onion
- olive oil
- stove
- salad bowl
Preparation: 5 minutes - Cooking: 8 mins - For 4 people
1. Peel the vegetables, onion and potatoes.
2. Cut everything into small dice or thin strips.
3. Put the olive oil in the pan and cook the vegetables.
4. In the bowl, beat the eggs.
5. Pour them into the pan over the vegetables and cook for 3 or 4 minutes.
6. When the base is firm, turn the tortilla over with a plate to cook the top.
7. Serve hot or cold, according to your taste.
Really great for an aperitif! It's a good dish to share with friends.
You can spice it up however you want to give it a Mexican flavor,
