Halloween leftover puree is an easy and creative recipe to transform vegetables you have at home into a fun and healthy dish, ideal for celebrating Halloween with kids or for a themed dinner. This vegetable puree, which includes red onion, garlic, carrot, broccoli, and zucchini, is complemented by a sweet touch from ripe plantain, achieving a creamy texture and balanced flavor. Originating from leftover-based cooking, this recipe makes use of common and inexpensive ingredients, perfect for those seeking vegan options (if you omit the cheese) or simply a comforting meal. Preparation is simple: sauté the aromatics, boil the vegetables, and blend until smooth. The final touch is spectacular: an edible spider web made with melted cream cheese, turning the dish into a visual and tasty experience. You can serve it as a starter or main course, accompanied by fried arepas or cheese cubes. It also allows variations: add spices like curry or paprika for a different twist. All in all, this puree is a great option to use up leftovers and surprise everyone on Halloween.
Cook
30 min
Servings
3
In a pot, sauté the chopped onion and garlic cloves with a dash of coconut oil.
Add the chopped vegetables and water, and boil for 15 minutes (or until everything is tender).
Add the tablespoon of EVOO (we can add spices to taste) and grind well until the puree is homogeneous
Heat the cheese spread for a few seconds (I used goat cheese) and with a spoon we make concentric circles. With a knife or toothpick we make lines from the center to the outside to create the cobweb effect and let's eat!
