Sunday, December 28, 2014

Winter Vegetables Kesich

JULIA SPENCER-FLEMING: I know it's customary for the recipe-after-a-major-holiday to be all about reusing the leftovers, but we've gotten a little bored with turkey over the past few meals and the stuffing and cranberries ran out days ago. What I have that I want to use up are a bunch of assorted root vegetables left over from making roasted butternut squash, parsnip soup, and mashed potatoes. What I don't want is to spend any time cooking, which means little prep time and the crockpot. So I'm going to throw all of them together into something I have just now dubbed:

Winter Vegetables Kesich

after my friend Greg Kesich, who gave me the original, slightly different recipe. Those of you who need exact measurements, read no further. This is strictly a handful-and-dollop type of recipe.

Assorted winter vegetables, diced into bite-sized pieces ) I am using the above-mentioned squash, parsnips and potatoes, with some carrot thrown in for good measure. You want enough to almost fill your crockpot.

Salt and pepper to taste.

Fresh parsley, rough chopped, tossed with the veggies. Don't stint! I use one bunch at least.

Minced garlic, a generous amount. I love my pre-minced garlic in bottles for this. I'm adding about three tablespoons. (Don't worry, it mellows with the cooking.)

Flour, enough to dust all the veggies. Mix well and turn into your crockpot. (Greg's original recipe calls for the veg to be roasted in a shallow pan, so you can use this as an option as well.)

Douse it with a generous serving of olive oil, and cook on high for two hours or low for four hours in the crockpot. If roasting in the oven, it goes in for two hours at 325 to 350. (I told you this wasn't going to be a scientific measurement type of recipe!)

If you, like us, need meat to make the meal, I'd serve it with something dead easy, like pork chops or bratwurst or one of those little hams that just need to be heated up.

Voila! Delicious, filling, and leaves you plenty of time to watch THE HOBBIT: THE DESOLATION OF SMAUG extended cut director's edition!


Joan Emerson said...

Since we like vegetables and the cook loves easy, this is our kind of recipe! Thanks for the recipe.

Karen in Ohio said...

What a great way to use up the leftovers, and to provide something a little different. Of course, we love veggies, Chez Maslowski, and my husband would really enjoy this dish. Thank you, Julia.

Kathy Reel said...

I so admire people who can throw together left over anythings and come up with a delicious dish. Why is it that writers seem talented is so many different areas? I might actually be able to follow your directions for this vegetable dish. Thanks, Julia, for the yummy sounding recipe.

Deborah Crombie said...

Sounds delish, Julia. I'm following your lead today, making white bean soup from the leftover Christmas ham and ham bone. Not finished yet but it's going to be fabulous.

I actually like things like that better than Christmas dinner.