A co-worker heading out of town was cleaning out her refrigerator and we ended up with four organic sweet potatoes and a good idea for a future frugal fundamentals column: sharing with your friends and neighbors is a good way to avoid both waste and having to eat the same leftovers over and over. Anyway, I decided to try an autumn vegetable variation on the traditional meat-based ragu. In fact there’s very little traditional about this dish, but it turned out delicious nonetheless.
Three Root Ragu
2 medium turnips
1 large potato
1 medium sweet potato
1 cup red wine
1/2 cup milk
3 or 4 scallions
3 Tbsp fresh diced sage*
3 Tbsp olive oil
1 Tbsp butter
crushed red pepper
salt and pepper
1. Chop all the root veggies into 1/2″ pieces. Cut the scallions into small slices, including some of the greens.
2. Put the olive oil and butter in a medium saucepan and sautee the veggies and the sage until the roots begin to soften.
3. Turn the heat down, add the wine, milk, red pepper, and S&P to taste. Simmer for about 45 minutes, stirring occasionally until the vegetables become very soft. It’s ready to serve!
*Ours came from our indoor herb garden – the subject of another frugal fundamentals post coming in the near future.
So, below is this week’s receipt (so far). Last week we had a surplus of almost $4, but used it over the weekend to buy some bread, 2 tangerines and some coffee (Cafe Bustelo, $2.39, to be exact). Things are going pretty well! I am getting nervous as my stock of frozen butter is low, which means no impromptu cookie making. AHHH! We still have quite a few grains, chickpeas, tofu, flour, two turnips and a lone carrot in the crisper.