Most evening meal preparation starts with getting out the onion and garlic, peeling, chopping, onion tears and in my case, swollen clumsy fingers that can’t grip the knife and pain from pushing down.
At first I was relieved my a Tefal Cuisine Companion (you could use any food processor) did a great job of chopping, but it didn’t peel or save me much time standing in the kitchen on the bad days, so I started to prepare my onions, garlic and ginger once a week, a few days after the grocery run. (The days straight after grocery shopping are saved for vegetable preparation).

Onions

5 onions, peeled and halved

CC Method

1. Insert ultrablade
2. Add onions to CC bowl
3. Insert steamer basket
4. Speed 8/ 20 sec / maxi, scrape down
5. Speed 11 / 10 sec / maxi, scrape down and repeat as required
6. Store in an airtight container*

Garlic

2-4 bulbs of Garlic

CC Method

1. Seperate cloves and place in a bowl of water
2. Peel each clove
3. Insert ultrablade
4. Add cloves to CC bowl
5. Insert steamer basket
6. Pulse / 10 sec / maxi, scrape down and repeat as required
7. Divide into ice cube tray and freeze
8. Once frozen, transfer into container for freezer storage

Ginger

20-30cm ginger, peeled in 5cm lengths

CC Method

1. Insert ultrablade
2. Add ginger to CC bowl
3. Insert steamer basket
4. Pulse / 10 sec / maxi, scrape down and repeat as required
5. Divide into ice cube tray and freeze
6. Once frozen, transfer into container for freezer storage

*Tips

1. 1 onion is approximately 1 cup when chopped
2. Onions once peeled and chopped can last in an airtight container in the fridge for 7 days (source: USDA)
3. Chopped garlic must be stored frozen or used immediately
4. Ice cube trays with lids are perfect for this process
5. Take note how many grams / cloves each ice cube stores before freezing
6. Take out frozen ginger and garlic 20 minutes before cooking, less if in a rush!