How to Make a Vegetable Platter in Minutes
When it comes to making vegetables, it’s easy to get caught up in the fact that we can’t always buy everything we want.
There are certain vegetables that are hard to get right, like potatoes and corn.
So what’s the best way to prepare them at home?
For me, the easiest way is to go to the grocery store.
But for many people, a little planning is always better than no planning at all.
Here are some tips for cooking vegetables that I found helpful for my recipe.
Make Sure the Vegetables Are Frozen Before You Begin 2.
Freeze the Vegetable before You Cook It 3.
Get a Frozen Canister of Vegetables If you’ve never frozen your veggies before, you may not realize how important it is.
I’ve had veggie-based soups frozen for months before I ever made them.
It really is important to freeze the vegetables, as they will stay fresh longer and you can make soups and stews out of them.
But before you start, make sure you’ve got a frozen canister of your vegetables.
You can find frozen vegetable cans at grocery stores like Safeway and Whole Foods.
The plastic bottles are about a dollar each, but you can save money by ordering online.
I like to buy a bag of frozen vegetables and fill it with whatever ingredients I have on hand.
Here’s what you’ll need to make a frozen vegetable platter: A can of frozen potatoes 2 cans of frozen corn (or cornstarch) 1 can of green beans 2 cans or 4 cups of chicken stock 1/2 cup of extra-virgin olive oil (I like to use a little extra for the sauce) A little olive oil for drizzling over the top of the vegetables I like the spicy chicken stock (I used chicken stock from the meat section of the grocery chain, but any store brand will work) 1/4 cup of salt A couple tablespoons of brown sugar (I usually use a 1/3 cup serving size) 2 tablespoons of pepper A little bit of onion or garlic powder (optional) To make the soups: Add all of the ingredients in a blender and blend until smooth.
Pour into a large bowl, top with extra-large cucumber slices, and sprinkle with pepper.
Place in the refrigerator for up to 1 week, and you’ll be able to make them ahead of time.
Serve over rice, pasta, or noodles.