Toasted Bread Ragout with Roasted Vegetables | Leftover-Saver Skillet Meal

Cut the stale sourdough bread into bite-sized cubes of about 2x2 cm. Clean the leftover mixed vegetables (carrots, celeriac, kohlrabi) and cut them into thinner batons or cubes so they brown evenly. Finely dice the yellow onion, mince the garlic cloves, and chop the fresh parsley.

Melt half of the pork lard (20 g) in a large, heavy-bottomed skillet. Add the bread cubes and toast them over medium heat, tossing frequently, for 5-6 minutes until golden brown and crispy on all sides. Transfer the toasted bread cubes to a bowl.

Spoon the remaining pork lard (20 g) into the same skillet. Add the diced onion and the chopped mixed vegetables. Season with salt and pepper, and sauté over brisk heat, shaking the pan frequently, for 8-10 minutes until the edges of the vegetables are nicely browned and caramelised, but they remain pleasantly crisp-tender inside.