Do you ever wind up with the crispers full of not-too-perky, partially moldy veggies (with matching sprouted potatoes in the cabinet)? As punishment for letting my enthusiamsm at the farmer's market get out of hand, I force myself to scrape the mold and find a way to use the nearly rotting stuff anyway.
The best I have come up with winds up being actually pretty good. Sometimes I even make it with fresh, crisp mold-free produce.
The recipe:
Preheat oven to 350-375.
Clean, peel and chop whatever you have -- set aside any leafy stuff for now. When you chop, think about cooking time. Cut sweet potatoes bigger than, say, beets, since sweet potatoes cook rather fast while it takes extra time for beets to become al dente. Peel a few cloves of garlic if you have it (yes, even if it's sprouting). Toss it all in a roasting pan (or on a cookie sheet).
Drizzle with olive oil, salt and pepper well. And then just pick your favorite one or two dried herbs (I like thyme). I also like generously sprinkling on a smokey paprika. Mix well with your hands.
Roast uncovered for 20-ish minutes (until things start getting brown). Stir around and then cover with foil for another, I don't know, 20 minutes? Then stir again, poke beets or white potoatoes to see if they're soft enough. Repeat every 10 minutes until done. When the veggies are getting close to done, you can stir in leafy greens like spinach or kale. You can also add a melty cheese toward the end or sprinkle toasted nuts over it all or both.
It's not only tasty and healthy, but you've cleared out the fridge. Time to go nuts at the farmer's market again!
Photo: Mangopowergirl.blogspot.com
