Monday, November 2, 2009

leftovers: sunny side up fall roasted vegetables.

well, vegetable cookery is over for the week and i'm already onto my first finals. i have a knife skills test, "black box" challenge (cook what you can with whatever they give you) and a vegetable/equipment ID test this week. yippeeeee.

 as soon as that's done, we start up immediately working with the "dirty bird"-chicken.  i've been breaking down a huge load of chickens every week at the restaurant, so it will be nice to finally be able to work with an actual protein at school!

but i digress.

i don't normally take leftovers home from school because i'd rather not ride my bike with a plastic bag of clam chowder swishing around in my bag. but, seeing how today was the last of vegetable cookery and i cooked up a tasty batch of fall roasted vegetables, i thought i could make an exception.  also, i'm getting low on cash so i should probably take advantage of any free food that comes my way. ( i ate ten leftover biscotti from the pastry program for breakfast this morning with the free coffee that's provided by the school for breakfast. sad, i know.)

that being said, i used the leftover vegetables from today and cooked it up with some sausage and topped it with a fried egg for dinner. (i know i just put up a posting of something similar, but give me a break. all i have are eggs and sausage to my name.)

sunny side up fall roasted vegetables:

roasted vegetables:
1/2 cup carrots
1/2 cup onion
1/2 cup turnip
1/2 cup rutabaga
1/2 cup celery
1/2 cup purple potato
1/2 cup fingerling/yukon potato
1/2 cup golden beets
olive oil
2 cloves garlic
2 tablespoons fresh thyme
2 tablespoons fresh oregano
salt and pepper

preheat oven 350 degrees. chop all vegetable roughly the same size (large dice/chunks) and toss with olive oil and salt and pepper. DISCLAIMER: we roasted everything together but in separate pie tins because they roast at different rates. if you have limited oven space, you can probably put all the potatoes in one pan, the turnips and rutabega in one, onion and celery in one, and the carrots and beets in another. pie tins are helpful because you can just pull the finished vegetables out when their done. you are probably thinking, "jane, why not just add them at different times to the same pan?" well, you can, but when you open the oven, pull hot veggies out and then add more and then throw it back in, you loose time and heat from the oven, everytime you open the oven. when you are dealing with this many veggies, it's easier to just pull em out and be done with it.
it will take at least an hour for most of those vegetables. the celery and onion will only take a half hour max. i like to pull them out when they have color but not mushy.

moving on, as those are roasting, heat up a pan with a couple tablespoons of olive oil and sweat the garlic, thyme and oregano so that you infuse the oil with herby goodness. give it a few minutes under low heat, making sure not to burn the garlic and herbs.

when all the veggies are done, toss all of them into one giant bowl along with your garlic/herb oil mix. season with salt and pepper.

of course you can eat it as is. my continuing recipe is for leftovers, people.

with the leftovers:
throw some sausage in a pan and when it's about 75% cooked, throw in the leftover vegetables and saute so they get warm and cook with the sausage juices. in a separate pan, fry your egg sunny side up (or over easy). plate the sausage vegetable mix and then slide the egg on top. season with salt and pepper.

voila, now you have two meals.

good well!


  1. jane, i support multiple egg posts because that's all i eat, too.

  2. thank you mara! there is more egg type things coming at you!