Prep Vegetables and Herbs

Use these frozen vegetables or herbs on busy days. No need to thaw. Store for up to a month. Helps save on prep. time.

Note:

1. Always use fresh herbs to garnish.
2. Store each of the vegetable/herb in separate freezer bags.
3. You can also prep small quantities of vegetables/herbs and store them in refrigerator. No need to freeze. Use within a week.

Vegetables (Cauliflower/Cabbage/Carrots/Green Beans/Onions/Bell peppers etc.)

• Clean the vegetables.
• Pat dry with towel.
• Cut into bite size pieces.
• Put in freezer bags and store in the freezer.

Herbs/Garlic/Ginger/Tomato

• Wash in running water and drain excess water. For herbs, fill a big pot with water and add the herb. The herb will float on top and the sand will move down to the bottom of the pot. Pick the herb and place on towel.
• Peel (if required), rough chop and add to a blender.
• Add a little water if required and make a thick paste.
• Pour the paste into a ice cube tray. Use a tray made from silicone for easy removal of cubes. Also use the smallest shape available (about 1 tsp) for herbs, ginger and garlic. Use bigger shapes for tomatoes (about 1tbsp).
• Freeze the paste to form cubes.
• Store the frozen cubes in a freezer bag.