7 mixes * 8 portions per mix = 56 servings
Ingredients (after peeling)
1700g carrots
1750g onions
870g parsley root
900g parsnip
650g celeriac
430g celery
570g zucchini
300g bell pepper
How long did it take? Around 4h, including peeling, cutting, doing the math, splitting in bags, cleaning.
Why? Because winter is coming 😅 and parsley root is very hard to find where I live, so when I find it, I do some freezer mixes with everything needed for soup.
How do I cook it? I sautee 1 mix of vegetables for a few minutes, then add around 3 liters of vegetables stock and boil for around 30 minutes. Optionally, I add thin pasta or dumplings. Another option is adding tomato paste and borsht for a sour soup. You can obviously also add meat, beans or anything else.
by BananaUhlala
6 Comments
Sorry for the text formatting! I really struggled 😔
Do you find that prepping and freezing like this preserves texture better than just buying frozen chopped veggies?
I could see myself doing this, but only if it’s significantly better than just buying frozen veg.
This seems like an easy way to get a wide variety of veggies in your diet.
Do the peppers cook faster than the parsnips?
Do you ever include potatoes? Or no since they freeze like crap?
Hahaha. I was stuck on the first 2 pictures, my brain did see 4 but instantly assumed they would all be different meal preps. Anyway, back to the first 2 – I was all “they are just the same ingredients rearranged and peeled, wtf”. Then I moved onto the other quadrants and was like “oh”.
I love parsley root! Luckily where I live it’s relatively easy to find in supermarkets.