Vegetables-how to use vegetables and how to prepare vegetables-

How to use Vegetables and how to Prepare Vegetables

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. )

Back to Vegetable Recipes

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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.