Mixed veggie saute`

by Carol
(Lake Oswego)

One rule of frugality is to not discard perfectly good things you have bought & paid for. In this case I am referring to the leaves around heads of cauliflower that I used to discard before I learned better. They are perfectly usable in soups or other uses where you would normally use cabbage. Here's something I made with it which was delicious & healthy.

Cut the leaves from one cauliflower head on the diagonal, chopping into medium size pieces
One carrot, also sliced on the diagonal for elegant appearance
One small onion, cut in half from top to bottom, then sliced into 1/8" slices
3 - 4 cloves garlic, chopped
One stalk of celery, sliced on the diagonal
About 1 tablespoon chopped parsley
About 1 tablespoon oil in large skillet

Heat oil until hot but not smoking.

Saute` the veggies a few minutes & then add about a teaspoon of water & stir a few minutes. Cover w/ a lid & allow to steam a few minutes. Add the parsley just before cooking is finished. Do not overcook. Keep the veggies a bit crisp.

Makes 4 servings.

Sprinkle a bit of salt & pepper on this & it is a great vegetable side dish to various main dishes. And you have not wasted your cauliflower leaves!

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