"Books are the quietest and most constant of friends; they are the most accessible and wisest of counselors, and the most patient of teachers." ~ Charles W. Eliot
"This is my invariable advice to people: Learn how to cook - try new recipes, learn from your mistakes, be fearless, and above all have fun!" ~ Julia Child
"She is too fond of books, and it has turned her brain." ~ Louisa May Alcott

Tuesday, February 14, 2012

Corn and cauliflower bake/pasta ragout - Part two

With the leftover half of the corn and cauliflower bake you can create a delicious vegetable ragout for pasta. It just means adding a few things to the cold leftovers and a new meal is on the table in no time...

Vegetable ragout for pasta
Half of corn and cauliflower bake (see previous blog post)
1 leek
2 spring onions
1 red chili pepper
6 or 7 mushrooms
1 carrot
1/2 cup creme fraiche
pinch of dill
salt and pepper
Parmasan cheese

Rinse the leek well and slice. Slice the spring onions putting the green tops aside. Fry the leek and spring onion in a little olive oil. I added a finely chopped red chili pepper but this is optional. 

Slice the mushrooms and add to the leeks and onions. Boil sliced carrot to just tender and add to the mix along with a pinch of dill. Add your leftover corn and cauliflower bake and mix well. If some of the cauliflower is too large, just cut through as it cooks. 

Mix in the creme fraiche and green of the spring onions. Add milk as needed. Salt and pepper the vegetable mixture to your own taste.

The vegetable mixture should be wet enough at this point as shown in the photo. Cook your choice of pasta as directed on the package and drain. I use about 1 cup of pasta for two. Add this to the mix and stir in some grated Parmasan cheese. Serve immediately. 

Bon appetit or eet smakelijk!

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