5 Different Ways to Spice Up Your Leftovers
Make
Curtis Stone"s roasted winter root vegetables, then enjoy the leftovers in one of the recipes below.
By Curtis Stone
Photo: Lola1960/iStock/Thinkstock
1 of 5
Roasted Vegetable and Winter Greens Soup
In a large pot, simmer 1 bunch chopped escarole or mustard greens (about ½ pound) with 4 cups chicken broth until greens are softened, about 10 minutes. Meanwhile, coarsely cut ½ recipe of Roasted Winter Root Vegetables into bite-size pieces. Add to pot and simmer until vegetables are warm, about 3 minutes longer. Season with salt to taste. Ladle soup into 4 bowls. Squeeze ½ Tbsp. lemon juice into each bowl. Sprinkle with freshly grated Parmesan cheese (about 1 Tbsp. per bowl) and serve. Makes 4 servings.
From the
February 2015 issue of
O, The Oprah Magazine
