COOKING AND PREPPING VARIOUS VEGETABLES -

Woke up very early today, fridge full of veggies. When time is key, pressure cooker is the answer.
It can be an intimidating tool but if you get one of the modern European pressure cookers they come with multiple safety features, a pesky timer and the steaming basket.
This is the one I use - I am NOT affiliated nor sponsored.
www.tefal-me.com/en/c/CLIPSO-...
All you need are two cups of water, your steaming basket and you're set.
I also have an InstantPot but I find the traditional one to be more effective and faster to reach pressure.
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Start by cleaning your veggies and cook each one individually.
- Broccoli cooking time 5 minutes
- Green beans cooking time 5 minutes
- Cauliflower cooking time 8 minutes
- Sweet potato cooking time 15 inutes - only to enough to soften it for a faster roasting in the oven
Other preparations in the video:
- Celeriac (celery root) diced and stored in a ziplock. It is great healthier alternative to roasted potatoes and it can be used for healthy soups.
- Beetroot: diced and stored in a ziplock with celery root and sweet potatoes will be great for a Sri Lankan vegetable curry
- Vegetable soup (minestrone) with addition of carrot, potatoes, celery, peas and fava beans. I freeze a big ziplock bag so I can store it and use it when needed.
All of these preparations required only one hour of my time and I have enough veggies for one week.