How to Prep Vegetables in 25 minutes - Clean Eating Magazine

25-Minute 
Veggie Prep

Prep and cook your raw veggies so they're ready to use for snacks, stir-fries, salads, sandwiches and wraps.
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25-Minute Veggie Prep image

Prep these veggies in advance in order to follow our "Cook Sunday for the Whole Week" plan.

Ingredients

  • 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

Preparation

  1. Store carrot sticks, celery sticks and snow peas in cold water in the fridge until ready to use. Use within 6 days.
  2. 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.
  3. Place grated vegetables in an airtight container covered with a moist towel; seal and store in fridge. Use within 6 days.
  4. 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.