If you’re one of those people who pulls an all-nighter to prepare for Thanksgiving dinner, there’s good news. There are a fair number of vegetables you can peel or slice 2-3 days in advance without any terrible side effects like oxidization, significant loss of moisture, and slimy decomposition.
Low-Starch Root Vegetables
Vegetables like sweet potatoes, beets, carrots, radishes and onions all have a 2- to 3-day window for peeling and cutting. For onions, wrap the cut ones in aluminum foil before packing it in a closed container to keep your refrigerator from becoming an oniony Pandora’s box.
Some Cruciferous Vegetables, Fungi and Fruits
These are vegetables that have tough stalks and leathery leaves. You can cut broccoli, cauliflower, Brussels sprouts, cabbage, and kale three or four days ahead of time with very little decomposition. Celery stalks and mushrooms can be cut 3-4 days ahead of time. Fruits that we commonly consider vegetables, like peppers, green beans, cucumbers, and squash, can be cut about 2 days beforehand without getting weird.
Better Wait on Delicate Leaves
Think twice before cutting anything with a tender or delicate leaf. For some plants, cutting can severely damage the plant cells which will quickly manifest in bruising, and dark, mushy edges within hours (and sometimes minutes). Baby spinach, lettuces, and herbs are all best left to chop on game day. Particularly with herbs, you’ll get the most aromatic impact for finishing dishes if you mince them just before serving.
