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Veg prep
t33
Posts: 178 Forumite
I always prep veg just before using for freshness etc.but I've got an event pileup and friends lunch situation where I'm cutting corners and prepping as much the night before. Can I cut and immerse in water overnight carrots onions parsnips sweet potato without messing with flavour and texture for roasting? I'm avoiding potatoes as i know from previous experience they taste odd after water Immersion.
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Don't know if it will work for you but I do veg prep in the morning for the evening.
I chop all and put on a china plate then cover with cling film.
There's no heating during the day and they stay fine and fresh.
I think if you do them the evening before like this, in a china bowl? Cover and refrigerate they should be fine.I can rise and shine - just not at the same time!
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You could minimise the prep a bit by sticking to peeling but not chopping. But frankly doing it all the night before should be fine. When I have excess I prep veg and dump it in a bag in the freezer to take out ready to go at short notice. Works a treat.I’m a Forum Ambassador and I support the Forum Team on Debt Free Wannabe, Old Style Money Saving and Pensions boards. If you need any help on these boards, do let me know. Please note that Ambassadors are not moderators. Any posts you spot in breach of the Forum Rules should be reported via the report button, or by emailing forumteam@moneysavingexpert.com. All views are my own and not the official line of MoneySavingExpert.
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