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Mar 1, 2008 07:52 AM

How Far In Advance Can I Prepare My Veggies etc.?

I am making some dishes that require onions, fennel, basil, parsley etc.? Would like to get prep work out of way but how soon is too soon? Also, a bruscetta recipe with ceci beans says serve immediately. Any problems making it and throwing it in fridge and bringing it to room temp before company arrives? Thanks.

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  1. If you're sauteeing the fennel and parsley, you can do that a couple hours ahead and leave at room temp. Any longer, I'd refrigerate. If the beans are mashed, you may need to thin with a little water. Go ahead and chop and refrigerate the parsley, but do the basil at the last minute, as it will discolor,

    1. You can grill/broil the bread for bruscetta before hand and prepare the beans, but don't top until just before you are about to serve.

      1 Reply
      1. re: Springhaze2

        I find that the quality of the grilled/toasted bread deteriorates rather quickly. This is one thing I do at the last minute, or pretty close.