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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

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Want a great Carrot Recipe?

Glazed Carrots & Cinnamon Glazed Carrots

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Removing the BaseClean each individual stalkCut each stalk down so its easier to work with.Dice them up as small or as large as you need.





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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About the author, Shawn

Chef Shawn has worked in almost every segment of the foodservice industry. He holds business degrees and certificates in Culinary Arts, Hospitality & Tourism Management, Accounting and Professional Sales. He is Certified Executive Chef (CEC) and a Certified Culinary Educator (CCE) through The American Culinary Federation. A Certified Culinary Professional (CCP) through the International Association of Culinary Professionals. He is the author of The First Timer’s Cookbook and The First Timer’s Bakebook. His work has been recognized nationwide as well as being a regular contributor to numerous food service publications and outlets and is the recipient of numerous awards-most recently the 2015 Culinary Educator of the Year through the local American Culinary Federation’s chapter-Beehive State Chef’s Association.

He the owner of multiple food service businesses and currently the host of the Business Chef Podcast.

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