REPURPOSED VEAL CHOPS WITH ROASTED VEGETABLES AU GRATIN
When we eat out, I never leave without the parts of our meals that we can't finish. I bring home the "doggie bag" to use to create a "repurposed" meal for my husband and me. He says that sometimes these meals are even better than the originals.
Recently, we ate out at our favorite restaurant. Both of us ordered the same meal, which consisted of a huge, scrumptious veal chop braised with mixed greens, onions, mushrooms, and undisclosed herbs served over polenta.
The gratin that resulted from repurposing these leftovers was delectable.
Ingredients:
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leftover veal chops braised with greens, onions, fresh mushrooms over polenta
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1 fresh broccoli crown
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1/2 medium sweet potato
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leftover french fries
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crispy fresh kale
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beef broth
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fresh ground salt and pepper
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1/4 cup grated extra sharp cheddar cheese
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1/4 cup grated parmesan cheese
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1 cup fresh baguette torn into rough cubes
Preparation:
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Cut broccoli into small florets with 1 to 2-inch stems.
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Cut sweet potato into bite-size cubes.
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Scatter broccoli and sweet potato on parchment paper sprayed with olive oil and spritz with a bit more olive oil. Sprinkle with salt and pepper. Roast in 425oF oven until browned.
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Tear kale into bite-size pieces, removing tough stems and sauté in ovenproof pan till wilted, then add water and steam till tender.
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Cut veal chops into bite-sized pieces and add it with braising sauce to sautéed kale.
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Chop leftover french fries into bite-size pieces and stir into mixture in ovenproof sauté pan.
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Stir all until mixed together well and warm. Polenta will thicken sauce. Add beef broth as needed to desired consistency.
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Gently fold broccoli and sweet potato into contents of ovenproof sauté pan.
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Sprinkle a portion of both cheeses over contents. Distribute bread cubes over all and sprinkle with remaining cheeses.
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Reduce oven temperature to 375oF and bake casserole until cheeses are melted and bread cubes are golden brown.
Variations:
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Eliminate cheddar cheese to reduce creaminess (and calories), but keep parmesan cheese for flavor and binding.
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Vegetable or chicken broth can be used in place of beef broth.
