Pre-prepping Vegetables with Rajah

Pre-prepping Vegetables with Rajah

Pre-prepping Vegetables with Rajah

In last week’s blog post, we discussed the time-saving benefits of preparing vegetables for the week in advance. We’d probably eat more vegetables if we were not faced with the task of preparing them first.
The first step to this is to know which vegetables can be prepared in advance and which ones are better off peeled and sliced at the last minute.

The most important rule to keeping chopped vegetables fresh is to place them in airtight containers or storage bags.

Clear room in your fridge for your vegetable containers and bags and arrange them according to freshness.

● Root vegetables such as carrots, onions and sweet potatoes can be prepared and stored for between 2 and 3 days.
● For starchy root vegetables such as potatoes and turnips, its best to prepare them just before cooking as they can darken when exposed to air.
● Although mashed potatoes can be left in the fridge for 2 to 3 days. Add some butter and cream just before serving to give it extra creaminess.
● Cucumbers, peppers, radishes, mushrooms, broccoli, cauliflower, lettuce, cabbage and spinach can last up to 3 days already cut.

Whether you’re entertaining visitors or cooking for your family, you don’t want to spend too much time hidden away in the kitchen. Pre-preparation for your favourite meal or the perfect sishebo is a win-win solution!

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