Week 6 – Fruits and Vegetables Part 3

Fruits and vegetables are an essential part of our diets and dishes.  They add, color flavor and lots of nutrients to everything we cook.  This week we will talk about Celery, Carrots and other Root Vegetables as well as Green Beans.

Watch the Videos

Want a great Carrot Recipe?

Glazed Carrots & Cinnamon Glazed Carrots




 

 

 

 

Celery is a unique vegetable and very versatile.  It can be eaten raw, and cooked with in many different forms.  Celery is a main component in French cooking and is part of what the french call “mire poix,” which is a combination of Carrots, Celery and Onions.  Mire Poix is used as the beginning of many sauces and soups as well as placed under meats when roasting and in the liquid with meats while braising to add greater flavor and moisture.

Celery has a very crunchy texture and is made up mostly of moisture so it can be paired with more intense flavors and softer textures such as cheese and peanut butter and other spreads.

Celery is also a very good option for dieters especially, because you actually burn more calories by just chewing it than are even in the celery.

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Chef Shawn Bucher    801-675-8091    shawn@firsttimerscookbook.com    www.firsttimerscookbook.com