Leftover-Saving Vegetable Shepherd's Tarhonya | Juicy One-Pot Dish

Cut the leftover cooked or roasted vegetables (carrots, parsley root, celeriac) into bite-sized cubes. Slice the smoked sausage into rounds, finely chop the onion, and mince the garlic.

Melt the pork lard in a deep skillet. Add the sausage slices and fry for 2-3 minutes until lightly browned. Remove the sausage to a plate, leaving the flavorful rendered fat in the pan.

Add the dry tarhonya to the fat and toast over medium heat, stirring constantly, until it turns a nice golden, nut-brown color (about 4-5 minutes). Be careful not to let it burn.