Prep these veggies in advance in order to follow our “Cook Sunday for the Whole Week” plan.
VEGETABLES:
6 large carrots, cut into batons or sticks
6 stalks celery, cut into batons or sticks
1 lb snow peas, strings removed
1 head broccoli, cut into large florets; lightly steam half
1 head cauliflower, cut into large florets; lightly steam half
2 large carrots, grated
2 beets, grated
2 bell peppers, chopped
3 yellow onions, sliced and sautéed
STORAGE TIPS:
Store carrot sticks, celery sticks and snow peas in cold water in the fridge until ready to use. Use within 6 days.
Pat steamed broccoli and cauliflower florets dry and place in separate resealable bags. Date and place in freezer. They will last up to 8 months and are ready to use in soups, casseroles, curries and salads. Place remaining raw broccoli and cauliflower in a bowl and cover with a damp towel; store in fridge up to 5 days.
Place grated vegetables in an airtight container covered with a moist towel; seal and store in fridge. Use within 6 days.
Place bell peppers in an airtight container covered with a moist towel;
seal and store in fridge. Use within
6 days. Store sautéed onions in an airtight container and use within 5 days