Just like the reduced table at the grocery store,
Sometimes that is what your crisper looks like in the fridge!
Consider this easy way to mass produce a ton of stuff!
In a canning pot or the biggest pot you have:
Toss all forms of veggie left overs in.
In my case it was some leftover potatoes, carrots and turnip from dinner the night before,
the stalks of asparagus, broccoli and cauliflower (reserved the florets for freezing),
the last bit of celery, a 1/2 a red pepper and a 1/2 an onion.
This can also include
any meat bones or turkey carcass.
That is a stock. I chose to do a veggie stock. I boiled and added water for most of the 3 hours I was cooking other things.
Now, you can strain out the veggies (and do it again ~ which I did ~ making a weaker stock)
Cool and use or freeze.
Personally I pulled out the asparagus and celery (too stringy) and pureed the whole thing!
To this I added a head of broccoli florets (or a bag of frozen) and stirred well.
I then made a cheese sauce.
3 tbsp. butter
Melt in pot.
2 tbsp. all-purpose flour
1/4 tsp. pepper
Stir in beating constantly.
1 1/4 c. milk
Add all at once. Turn off heat.
1/2 c. shredded cheese
Add and stir into milk until melted.
**You can use 1 can of condensed cheese soup instead.
Mix all together, and place in crock pot on warm.
Serve with thick crusty bread.
Leftovers can be frozen and pulled out for use in stuffed baked potatoes, or in scalloped potatoes!