“Last ingredients of the week” dish

This is not only typical Scandinavia, but something I believe we all need to think more of and do every week. A last-ingredients-in-the-refrigerator dish – where you take care of what you have at home and use them instead of through them out and buy new ingredients.

That means this dish can vary a lot and I give you one example of what I did this week (I was lucky, I had a lot of vegetables at home).

I like to make kind of a Ratatouille (French dish with vegetables in tomato sauce) when I have different vegetables at home that I want to use before they get too bad.

What kind of dish can you make of your existing ingredients at home this week?

Ingredients (4 pers):

  • 1 tbs olive oil
  • 1 onion
  • 2 garlic cloves
  • 2 carrots
  • 5 asparagus
  • 1 fennel
  • 6 radish
  • 2 tbs tomato paste
  • 1 can (16 oz) tomato sauce (I used with whole tomatoes)
  • 1 cube vegetable broth + 1 cup water
  • 1 tsp oregano (or herbes de provence)
  • salt pepper
  • fresh basil

Peel and cut the onion in small pieces. Use a bigger saucepan and add olive oil, onion and press the garlic cloves into the pan with a garlic press. Let it fry until the onion is soft, but without getting any color.

Wash, peel and cut the carrots, asparagus, radish and fennel in slices. Add them into the saucepan and stir. Add the tomato paste. Pour the tomato sauce into the saucepan and add the broth and water. Season with the oregano, salt and pepper and let the sauce slowly boil for minimum 20 minutes, but even better if you can let the taste come through even more and let it boil for an hour.

Garnish with fresh herbs.

You can serve it as it is, with rice, pasta or just some bread.

Smaklig måltid!




My plates are from Danish Royal Copenhagen.

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