Mixed vegetables refer to ready to use combination of cut vegetables. The vegetables may be chopped, sliced, cubed or in juliennes. The typical vegetables included in mixed vegetable are cauliflower, carrots, cabbage, French beans and peas. Several different dishes are called "mixed vegetables"; they all consist primarily of different kinds of vegetables cut into pieces and mixed together, then either served as-is or else cooked, typically by sauteing.When you prepare recipes that include a variety of types of vegetables, you receive the nutritional benefits of each. You will have created not only culinary masterpieces but also foods that work together to increase your health.Chopped mixed vegetables- All the vegetables should be washed very well since the leaves and stems tend to collect sand and soil. Before washing, trim off the roots and separate the leaves. Put the washed vegetables on a chopping board and chop them in small 1-2 inch sized pieces. The chopped vegetables can be prepared by blanching or boiling.Shredded mixed vegetables- the vegetables can be shredded coarsely in a shredded or manually, using a sharp knife. Cut them in thin slices and then break up the pieces in shreds using fingers. Shredded vegetable is used as a garnish, in coleslaws or merely to reduce the cooking time. The shredded mixed vegetables can be prepared by blanching or boiling.Sliced mixed vegetables- You may place the vegetables individually in a slicer or slice them separately in thin or thick slices with a sharp knife, as per the recipe requirement. The sliced vegetables can be prepared by blanching or boiling.Mixed vegetables cubes- Turn the vegetables on their side and make a series of slices. Lay the vegetable slices on top of each other and make a series of lengthwise slices, (Â½ inch slices for smaller cubes, 1 inch slices for larger cubes. Make a series of Â½ inch or 1 inch crosswise cuts through them and it will fall away into cubes.Blanched mixed vegetables-Cut the vegetables in pieces. Blanching can be done by boiling or steaming. You'll need to decide which vegetables should be blanched or boiled first. Blanching can help make certain vegetables like asparagus, broccoli, cauliflower or green beans more appealing and easier to eat. Most other vegetables don't require blanching, but the above are likely to taste a little better and are more digestible if they have been cooked slightly for minute or two. You don't want to blanch vegetables like mushrooms, tomatoes, celery, radishes, or carrots. The process would involve putting the vegetables separately in a wire basket, submerge them completely in the boiling water, cover with a lid, and blanch for 3-4 minutes. To blanch by steaming, put the vegetables in a steamer basket and suspend it above an inch or two of boiling water. Cover the pot, and begin timing(3-4 minutes) as soon as steam starts to escape from under the lid. With either method, shake the basket a couple of times to ensure that all vegetable surfaces are exposed to the heat. After the allotted time, remove the basket, and plunge the vegetables into a bowl of ice water to stop the cooking. Once cool, remove them, drain thoroughly and add to your recipe.
Vegetable stock (1 tea cup): 20 Calories