Vegetables for days - Preparation for a busy week - Asian week
One of the things we all have a bad conscience about, is eating too little vegetable. When you finally remember to buy the vegetables, you get overly optimistic and buy too much. Then they just lie in the fridge and become soggy. My way of solving that, is by preparing a lot of vegetables at the same time, for example, on Sundays, so I have enough for a whole week, or at least for several days. It makes it much easier to just take out a serving of vegetables and use in a soup, or in a stir fry or other Asian dishes. In this video I describe what I do and why.
ingredients
1200 g (48 oz), enough for 24 meals of 50 g (2 oz) per person. Distributed over 12 freezer bags of 100 g (4 oz).
- 8 oz (200 g) (½ plant) leaf celery
- 8 oz (200 g) (½ large) leeks
- 8 oz (200 g) (about a packet) sugar snap peas
- 8 oz (200 g) (4 pcs) carrots
- 8 oz (200 g) (½ pcs ) squash
- 4 oz (100 g) (2 whole) spring bulbs
- 4 oz (100 g) (1 pcs ) perber fruit
Directions
Cut all the vegetables in equal sized julienne strips. Ie thin strips of approx. 2-3 mm. This has several advantages.
- They thaw quickly after they have been in the freezer.
- You can just throw them directly from the freezer and into your dish as it cooks.
- They are done cooking in just 10 minutes.
- They quickly release their flavor to the dish. For example a soup.
Put them into freezing bags with 100 g (4 oz) of vegetables in each. These small portion sizes are the most practical. Each bag is for 2 people. Should you only cook for one, you can either eat more vegetables that day, or make enough for the day after too. You are still busy ... right? :-)
If you are cooking for more than two, it's convenient that you do not have a large ice-block of vegetables that takes a long time to thaw.
It is convenient to suck the air out of the freezing bags. This makes the packages a little smaller. There is no problem with bacteria. Frozen vegetables in this way are supposed to be cooked so that will kill them.
Notes
How much you add of each vegetable is not so important. You can mix it up as you like. This mix I use a lot for Asian dishes and soups. But it can easily be put in a meat sauce too. It is relatively neutral.
Use ginger, garlic, strong chili, spices, etc. to give the court the last little something when you make the final dish.
I often pack this way when my vegetable tray overflows with old vegetables, that I can see that I don't have time to eat before they get to old.
I consistently say 3 oz in the video. Here I write 4 oz in the ingredients. I use 100 g (3.5 oz) per bag, or 50 g per serving in the Danish recipe. I like round numbers better in recipes, and it does not make a practical difference.
