Chopping veg

A week’s worth of chopped vegetables. Left, top to bottom: cauliflower, cauliflower, parsnips, carrots, tomatoes, tomatoes, tomatoes. Right, top to bottom: celery, mushrooms, carrots, parsnips, mushrooms, sprouts, sprouts, courgettes, courgettes.

We’ve found we can save a lot of time during the week by chopping all the vegetables at once, at the weekend just after we’ve bought them. They keep fine in plastic pots (and we have no shortage of those!) in the fridge for the week.

Not only does it save preparation time, but it also saves on washing up, as we end up using the chopping boards less during the week as well.

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