Save it:Soup it.
Make cream-of-whatever soup: Cook a chopped onion in butter or olive oil, add a few cups of chopped veggies (broccoli, parsnips, winter squash, pretty much you name it) and cover with stock or water. Simmer until the vegetables are nice and tender, then purée in a blender. Season the soup well with salt and pepper. The cooked vegetables will make it creamy, but you can always add a touch of cream for extra richness. Use up any lingering parsley at the same time by mincing it and adding to the soup just before serving.
Save it:Casserole it.
How do you take baked mac and cheese from mediocre to five-star? Add some veggies. (Butternut squash and cauliflower are especially nice.) You can also make a more free-form casserole by combining two cups of any cooked grains with chopped vegetables, cheese, and a beaten egg.
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