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Vegetable Question

NAtiveNewYorker Jan 12, 2009 01:06 PM

How far in advance can I pre-chop my veggies before roasting them?

Carrots, green beans, squash, zucchini, cauliflower, broccoli?

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  1. HaagenDazs RE: NAtiveNewYorker Jan 12, 2009 01:10 PM

    All of those should be fine for a while. How long do you need?

    The squash I assume is the yellow summer squash? That and the zucchini can possibly dry out but if you toss them with olive oil or something that should help. Unlike meats, you do not want to salt the veggies and then let them sit for hours, it will dry them out.

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      soupkitten RE: NAtiveNewYorker Jan 12, 2009 01:21 PM

      if you toss them in evoo/vegetable oil & then refrigerate after chopping, you can chop them 4-6 hours in advance. maybe even overnight, but they'd suffer a little bit from the holding time.

      if you don't toss them in oil i'd cook them off within 45 mins of chopping, as they'll begin to dry out and brown at the edges.

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        FriedClamFanatic RE: NAtiveNewYorker Jan 12, 2009 01:34 PM

        keep them in a baggie or something similar and you have hours and hours

        1. janetms383 RE: NAtiveNewYorker Jan 12, 2009 01:36 PM

          I wrap in a damp paper towel and put them in a zip lock

          1. Caralien RE: NAtiveNewYorker Jan 12, 2009 01:37 PM

            You can do this up to a day in advance if need be, keeping the vegetables dry but in sealed containers in the refrigerator.

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