• For the vegetables to maintain their freshness, aim to cut them within 2 hours of serving.
• Wash all the vegetables and dry them with a kitchen cloth.
• Cut the rough edges of the vegetables first and then chop and arrange them into long finger-length strips or round pieces that can easily be picked up. (For full details by vegetable see above in the article).
• Roast the items like leeks, beetroots and brussel sprouts for 15-30 minutes.

For green vegetables like beans and snap peas, blanche in boiling water as follows:

• Prepare a large pot of boiling water, and add a dash of salt.
• Fill a 2nd large bowl with ice water and keep it on the side.
• Remove the tough bottoms and any extraneous portions of the vegetables as described above.
• Put each set of trimmed vegetables into the boiling water, one at a time.
• Stir and let cook for 1 minute.
• Remove from the boiling water and immediately plunge in the ice water to stop the cooking process.
• Repeat the process for all the vegetables that you want to cook.
• Once all vegetables are blanched, store them in covered containers until you are ready to serve.