3 Master Tips for Veggie Prep
This summer has been a bit wild and crazy for me, leaving little time for carefully preparing meals and making fresh veggies. While frozen veggies are great to keep around for quick preparation, you can also take an hour or so each week to prepare fresh produce for quick cooking throughout the week. Here are some of my favorite ways to prep fresh veggies for a more expedited cooking process.
- Par-boil heartier veggies. For veggies that are a bit tougher and take longer to cook, I recommend par(tially) boiling them at the beginning of the week and storing them in the fridge. Some veggies that are good for this include broccoli, cauliflower, and Brussel sprouts. Cook veggies in boiling water for a bit less than you generally would if you were eating them on the spot (usually about 10 -15 minutes depending on the veggie) and store them in the fridge in a sealed container. Roast or pan-fry then when you’re ready to eat. It will take significantly less time and you still have the crispiness that we all love when it comes these veggies.
- Spiralize everything. If you’re into the spiralized veggies movement (which you should be!), take some time to spiralize a big batch of something. I generally use zucchini but there are many other veggies to explore such as sweet potatoes, squash, etc. Once the veggies are spiralized, it’s just a matter of steaming or sauteeing them for a bit on the stovetop and adding your favorite meats/sauces/toppings.
- Peel your leafy greens. The only downside of buying a big batch of fresh kale is that you have to clean and peel it before you cook it. I find that doing the cleaning and peeling ahead of time makes all the difference for my consistent leafy green consumption. Just grab them from the fridge to saute or toss into a green smoothie. Such a time-saver!
Hope these tips were helpful! What are some ways that you prep your veggies to stay healthy?