How do you best store veggies cut in advance?


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i'd like to start saving time!


so, if i cut vegetables ahead of time (which are usually, my staples: bell peppers of various colors, bok choy, carrots, celery),  what's the best way to store 'em , so i can just grab 'em and toss 'em in a pan for my next meal?





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You can also use the Well Fed technique & "steam saute" some veg too - stuff like greens, carrots, peppers - wash them & chuck into a pan still wet, put a lid on & shakey shakey shakey for a few minutes until tender but not totally cooked through. Then store in the fridge. Then they only need heating through when it's time to eat :)

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