Vegetables | 3130 | Mastering the Basics, Prepping for Success
RECIPES
1. MASTERING THE BASICS,
PREPPING FOR SUCCESS
Before you dive into the world of possibilities with the Veggie Bullet, it’s
good to have a few things on hand. While the Veggie Bullet is great for
shredding, slicing, and spiralizing raw ingredients as you need them,
it’s also an excellent tool for prepping multiple portions of meals,
snacks, and sides in advance to get you through the week.
To expedite meal-making during your busiest days, it’s a good idea to
take an hour or two on a less busy day (say the weekend) to cook some
items ahead of time. That way, when you’re in a rush to get a healthy
dinner on the table or to pack your lunch, you’ll have everything you
need ready to go when you need it.
This section details how to prepare basic ingredients that can be enjoyed
on their own, mixed and matched, or incorporated into more advanced
recipes during the week. All of the following items can be stored for up
to 5 days in the refrigerator, or several months in the freezer.*
*STORAGE DISCLAIMER: Refrigerator and freezer storage instructions are included
in this book as a general guideline, and are based on ideal temperature and
sanitation conditions. Instructions do not account for changes in temperature and
conditions of individual refrigerators and freezers, and it is the user’s responsibility
to gauge whether or not food is safe to eat.
VEGETABLES
TIPS & TRICKS
HOW TO SCRUB ROOT VEGETABLES
Use for beets, carrots, potatoes, parsnips, and turnips
Many recipes in this book instruct you to scrub your vegetables before
preparing. Scrubbing is a great alternative to peeling because it takes
less time, makes less mess and waste, and retains the nutrients and
mineral content of a root’s outermost layer. Here’s the technique we
recommend. You will need:
White vinegar
Warm water
Large bowl
Vegetable Scrubbing Brush
Fill a large bowl with warm water and add 2 Tbsp. white vinegar. Add
desired vegetables and soak for 3-5 minutes. Remove vegetables
from bowl one by one, giving a quick rinse under the tap in warm
water. Scrub the entire surface of the vegetable with your brush and
rinse one more time to get rid of any loose particles and residual
vinegar. Repeat until all of your vegetables are clean.
If you’d like to save time, we suggest scrubbing your veggies as soon
as you get home from the grocery store. That way, they are prepped
and ready to go when the time comes to use them in a recipe.
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