Veggies for The Week Print Email

This recipe is a lifesaver at mealtime! Start with any combination of veggies, precooking them for use in a wide variety of preparations.

1 pound purple or other baby potatoes
2 pounds carrots
1/2 bunch broccoli
1/2 bunch cauliflower
1/2 lb green beans
1 pint Brussels sprouts
8 oz sugar snap or snow peas
1 ea. yellow & red bell pepper

Prepare steamer (large pot on the bottom with 1-2 inches of water, steamer insert on top) Bring water to a boil - or bring 3-4 quarts of salted water to a boil. *

Wash veggies and cut into one to two-bite pieces. Add veggies to the steamer or boiling water from the hardest to the softest. They can be done one at a time and removed, or combined. Cook until crisp/tender - do not overcook! Times depend on veggies being used, size and volume, as a guideline: potatoes need a total of about 10 minutes; green beans need 5-6; broccoli, cauliflower and Brussels sprouts 3-4; and snow peas, peppers or mushrooms need only 1-2 minutes.

Drain veggies and immediately shock in a large bowl of ice water. Drain, dry and store covered in refrigerator for up to one week. With the work done, you can whip up all sorts of quick veggie dishes in minutes.

*Steaming is greatly preferred as it retains far more of the vitamins and nutrients!

Usage tips: 1) Heat with a splash of stock and serve. 2) Saute briefly in olive oil and serve with sea salt and pepper. 3) Marinate in vinaigrette and serve over lettuce. 4) Serve warm with whole wheat pasta, marinara and a salad - or lemon, olive oil and grated Parmigiano Reggiano. 5) Microwave and serve with a splash of soy sauce and a sprinkle of sesame seeds. – Chef Mick (Michaelangelo) Rosacci, --