How to use
Vegetables-How to Prepare Vegetables
Celery
Celery-
Every part of
the plant can be used to advantage. Stalks and hearts may be used raw,
plain or with various fillings. Outer stalks may be stewed, scalloped,
or used in combination to give flavor to other vegetables such as
potatoes.
Trimmings may be used for flavoring soups or in any cooked meat or
vegetable
dishes. Dried seeds may be used in pickles, and to flavor soups
and
salads.
Chives
Chives-
Leaves are used
in many ways. May be used in salad, in cream cheese, in
sandwiches,
omelettes, soups and in fish dishes. Mild onion flavor.
Garlic
Garlic-
Vegetable similar
to a small onion but with the bulk divided into sections known as
cloves.
May be used in very small amounts in flavoring meats, soups, sauces,
salad
and pickles.
Horseradish
Horseradish-
Valuable
for its white fleshy, pungent roots which are grated, mixed with
vinegar
and used as a condiment for meat, oysters, fish, eggs, sauces and in
some
kind of pickles. The young tender leaves may be useful in a salad.
Mushrooms
Mushrooms- Have a
delicate
characteristic flavor. May be used in meat or vegetable dishes,
in
sauces and soups or alone, creamed boiled or stewed.
Buying Vegetables
You can buy fresh, canned, and frozen vegetables.
Of course, fresh vegetables are highest in quality and have
the lowest
cost when in season. Canned vegetables are very convenient
because
they take the least preparation time.
They are, however, not as good
a choice as fresh or frozen. Frozen vegetables come closest to
fresh
in appearance, flavor and texture. They do cost more than canned,
however. Dehydrated vegetables are another choice
(dry peas, beans and lentils, instant potatoes, etc. )
Onion
Onion- Popular
vegetable which
combines in flavor with practically off vegetables, and some fruits,
e.g.
apple and orange; also with all meat and fish. Tender young tops may be
minced and used as
garnish for soups and salads.
Peppers
Peppers- All
varieties of
green peppers and some of the red peppers may be used to give
flavor to
most forms of vegetable cookery. The peppers of mild flavor and
thick
meated type are particularly good for stuffing and for salad-also
pickles.
Shallots
Shallots- Have a
mild onion
flavor used in the same way as onions.
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