New recipes

Boring Old Celery Is the Hot Vegetable of 2017

Boring Old Celery Is the Hot Vegetable of 2017


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Rethink this “bland” vegetable this year

When you’re most famous for being a “zero calorie food” and for your high fiber content, well, you’re probably not what one would call a sexy vegetable. Yeah, celery kind of gets a lot of crap thrown at it. It’s known as bland, uninspiring, stringy, and (at best) the third best thing on a plate of Buffalo chicken wings.

But with the rise of the raw vegetable in entertaining this year, it seems like the tides are about to change for the humble celery. What you may call bland and stringy, we call crisp, refreshing, and an easel upon which many flavors may be painted.

Yes, it’s the one thing you’re not serving at your parties that you absolutely should be. And we’re not just talking about serving it alongside carrot sticks, radishes, cherry tomatoes, and a pool of ranch dressing. Celery has a wide array of culinary uses from soups to salads to sides and spices. It’s a wonderfully versatile ingredient!

Don’t believe that you should rethink your position on serving celery? Consider this Celery Citrus Salad with Feta. The celery acts as a crunchy and satisfying base for tender tangerines, creamy feta cheese, and a light vinaigrette. Celery can also take on new life as an appetizer in this Pickled Shrimp and Celery recipe, where it is transformed into a tart and spiced star. Celery is also a tried and true classic, as these recipes for Double Cream of Celery Soup and Celery Rémoulade prove. Heck, you can even drink your celery with this tequila-based Celery Daisy cocktail.

So think beyond the vegetable tray and give celery a proper chance this summer. Your friends (and your waistline) will thank you!


Measuring Vegetables for Recipes: Pounds to Cups

Measuring vegetables for recipes is not always easy. The following equivalent measurements will help you convert a vegetable’s weight (in pounds) on the grocery scale to the amount (in cups) that you need for a recipe.

Now when a recipe calls for a cup of onions, you’ll know just how much to slice!

Vegetable Measurements for Recipes

Asparagus 1 pound = 3 cups chopped
Beans (string) 1 pound = 4 cups chopped
Beets 1 pound (5 medium) = 2–½ cups chopped
Broccoli ½ pound = 3 cups chopped
Cabbage 1 pound = 4–½ cups shredded
Carrots 1 pound = 3–½ cups sliced or grated
Celery 1 pound = 4 cups chopped
Cucumbers 1 pound (2 medium) = 4 cups sliced
Eggplant 1 pound = 4 cups chopped (6 cups raw, cubed = 3 cups cooked)
Garlic 1 clove = 1 teaspoon chopped
Leeks 1 pound = 4 cups chopped (2 cups cooked)
Mushrooms 1 pound = 5 to 6 cups sliced = 2 cups cooked
Onions 1 pound = 4 cups sliced = 2 cups cooked
Parsnips 1 pound unpeeled = 1-½ cups cooked and pureed
Peas 1 pound whole = 1 to 1-½ cups shelled
Potatoes 1 pound (3 medium) sliced = 2 cups mashed
Pumpkin 1 pound = 4 cups chopped = 2 cups cooked and drained
Spinach 1 pound = ¾ to 1 cup cooked
Squash (summer) 1 pound = 4 cups grated = 2 cups salted and drained
Squash (winter) 2 pounds = 2-½ cups cooked and pureed
Sweet potatoes 1 pound = 4 cups grated = 1 cup cooked and pureed
Swiss chard 1 pound = 5 to 6 cups packed leaves = 1 to 1-½ cups cooked
Tomatoes 1 pound (3 or 4 medium) = 1-½ cups seeded pulp
Turnips 1 pound = 4 cups chopped = 2 cups cooked and mashed

This chart should be printable to put on your refrigerator! Please share your questions and tips below!


Measuring Vegetables for Recipes: Pounds to Cups

Measuring vegetables for recipes is not always easy. The following equivalent measurements will help you convert a vegetable’s weight (in pounds) on the grocery scale to the amount (in cups) that you need for a recipe.

Now when a recipe calls for a cup of onions, you’ll know just how much to slice!

Vegetable Measurements for Recipes

Asparagus 1 pound = 3 cups chopped
Beans (string) 1 pound = 4 cups chopped
Beets 1 pound (5 medium) = 2–½ cups chopped
Broccoli ½ pound = 3 cups chopped
Cabbage 1 pound = 4–½ cups shredded
Carrots 1 pound = 3–½ cups sliced or grated
Celery 1 pound = 4 cups chopped
Cucumbers 1 pound (2 medium) = 4 cups sliced
Eggplant 1 pound = 4 cups chopped (6 cups raw, cubed = 3 cups cooked)
Garlic 1 clove = 1 teaspoon chopped
Leeks 1 pound = 4 cups chopped (2 cups cooked)
Mushrooms 1 pound = 5 to 6 cups sliced = 2 cups cooked
Onions 1 pound = 4 cups sliced = 2 cups cooked
Parsnips 1 pound unpeeled = 1-½ cups cooked and pureed
Peas 1 pound whole = 1 to 1-½ cups shelled
Potatoes 1 pound (3 medium) sliced = 2 cups mashed
Pumpkin 1 pound = 4 cups chopped = 2 cups cooked and drained
Spinach 1 pound = ¾ to 1 cup cooked
Squash (summer) 1 pound = 4 cups grated = 2 cups salted and drained
Squash (winter) 2 pounds = 2-½ cups cooked and pureed
Sweet potatoes 1 pound = 4 cups grated = 1 cup cooked and pureed
Swiss chard 1 pound = 5 to 6 cups packed leaves = 1 to 1-½ cups cooked
Tomatoes 1 pound (3 or 4 medium) = 1-½ cups seeded pulp
Turnips 1 pound = 4 cups chopped = 2 cups cooked and mashed

This chart should be printable to put on your refrigerator! Please share your questions and tips below!


Measuring Vegetables for Recipes: Pounds to Cups

Measuring vegetables for recipes is not always easy. The following equivalent measurements will help you convert a vegetable’s weight (in pounds) on the grocery scale to the amount (in cups) that you need for a recipe.

Now when a recipe calls for a cup of onions, you’ll know just how much to slice!

Vegetable Measurements for Recipes

Asparagus 1 pound = 3 cups chopped
Beans (string) 1 pound = 4 cups chopped
Beets 1 pound (5 medium) = 2–½ cups chopped
Broccoli ½ pound = 3 cups chopped
Cabbage 1 pound = 4–½ cups shredded
Carrots 1 pound = 3–½ cups sliced or grated
Celery 1 pound = 4 cups chopped
Cucumbers 1 pound (2 medium) = 4 cups sliced
Eggplant 1 pound = 4 cups chopped (6 cups raw, cubed = 3 cups cooked)
Garlic 1 clove = 1 teaspoon chopped
Leeks 1 pound = 4 cups chopped (2 cups cooked)
Mushrooms 1 pound = 5 to 6 cups sliced = 2 cups cooked
Onions 1 pound = 4 cups sliced = 2 cups cooked
Parsnips 1 pound unpeeled = 1-½ cups cooked and pureed
Peas 1 pound whole = 1 to 1-½ cups shelled
Potatoes 1 pound (3 medium) sliced = 2 cups mashed
Pumpkin 1 pound = 4 cups chopped = 2 cups cooked and drained
Spinach 1 pound = ¾ to 1 cup cooked
Squash (summer) 1 pound = 4 cups grated = 2 cups salted and drained
Squash (winter) 2 pounds = 2-½ cups cooked and pureed
Sweet potatoes 1 pound = 4 cups grated = 1 cup cooked and pureed
Swiss chard 1 pound = 5 to 6 cups packed leaves = 1 to 1-½ cups cooked
Tomatoes 1 pound (3 or 4 medium) = 1-½ cups seeded pulp
Turnips 1 pound = 4 cups chopped = 2 cups cooked and mashed

This chart should be printable to put on your refrigerator! Please share your questions and tips below!


Measuring Vegetables for Recipes: Pounds to Cups

Measuring vegetables for recipes is not always easy. The following equivalent measurements will help you convert a vegetable’s weight (in pounds) on the grocery scale to the amount (in cups) that you need for a recipe.

Now when a recipe calls for a cup of onions, you’ll know just how much to slice!

Vegetable Measurements for Recipes

Asparagus 1 pound = 3 cups chopped
Beans (string) 1 pound = 4 cups chopped
Beets 1 pound (5 medium) = 2–½ cups chopped
Broccoli ½ pound = 3 cups chopped
Cabbage 1 pound = 4–½ cups shredded
Carrots 1 pound = 3–½ cups sliced or grated
Celery 1 pound = 4 cups chopped
Cucumbers 1 pound (2 medium) = 4 cups sliced
Eggplant 1 pound = 4 cups chopped (6 cups raw, cubed = 3 cups cooked)
Garlic 1 clove = 1 teaspoon chopped
Leeks 1 pound = 4 cups chopped (2 cups cooked)
Mushrooms 1 pound = 5 to 6 cups sliced = 2 cups cooked
Onions 1 pound = 4 cups sliced = 2 cups cooked
Parsnips 1 pound unpeeled = 1-½ cups cooked and pureed
Peas 1 pound whole = 1 to 1-½ cups shelled
Potatoes 1 pound (3 medium) sliced = 2 cups mashed
Pumpkin 1 pound = 4 cups chopped = 2 cups cooked and drained
Spinach 1 pound = ¾ to 1 cup cooked
Squash (summer) 1 pound = 4 cups grated = 2 cups salted and drained
Squash (winter) 2 pounds = 2-½ cups cooked and pureed
Sweet potatoes 1 pound = 4 cups grated = 1 cup cooked and pureed
Swiss chard 1 pound = 5 to 6 cups packed leaves = 1 to 1-½ cups cooked
Tomatoes 1 pound (3 or 4 medium) = 1-½ cups seeded pulp
Turnips 1 pound = 4 cups chopped = 2 cups cooked and mashed

This chart should be printable to put on your refrigerator! Please share your questions and tips below!


Measuring Vegetables for Recipes: Pounds to Cups

Measuring vegetables for recipes is not always easy. The following equivalent measurements will help you convert a vegetable’s weight (in pounds) on the grocery scale to the amount (in cups) that you need for a recipe.

Now when a recipe calls for a cup of onions, you’ll know just how much to slice!

Vegetable Measurements for Recipes

Asparagus 1 pound = 3 cups chopped
Beans (string) 1 pound = 4 cups chopped
Beets 1 pound (5 medium) = 2–½ cups chopped
Broccoli ½ pound = 3 cups chopped
Cabbage 1 pound = 4–½ cups shredded
Carrots 1 pound = 3–½ cups sliced or grated
Celery 1 pound = 4 cups chopped
Cucumbers 1 pound (2 medium) = 4 cups sliced
Eggplant 1 pound = 4 cups chopped (6 cups raw, cubed = 3 cups cooked)
Garlic 1 clove = 1 teaspoon chopped
Leeks 1 pound = 4 cups chopped (2 cups cooked)
Mushrooms 1 pound = 5 to 6 cups sliced = 2 cups cooked
Onions 1 pound = 4 cups sliced = 2 cups cooked
Parsnips 1 pound unpeeled = 1-½ cups cooked and pureed
Peas 1 pound whole = 1 to 1-½ cups shelled
Potatoes 1 pound (3 medium) sliced = 2 cups mashed
Pumpkin 1 pound = 4 cups chopped = 2 cups cooked and drained
Spinach 1 pound = ¾ to 1 cup cooked
Squash (summer) 1 pound = 4 cups grated = 2 cups salted and drained
Squash (winter) 2 pounds = 2-½ cups cooked and pureed
Sweet potatoes 1 pound = 4 cups grated = 1 cup cooked and pureed
Swiss chard 1 pound = 5 to 6 cups packed leaves = 1 to 1-½ cups cooked
Tomatoes 1 pound (3 or 4 medium) = 1-½ cups seeded pulp
Turnips 1 pound = 4 cups chopped = 2 cups cooked and mashed

This chart should be printable to put on your refrigerator! Please share your questions and tips below!


Measuring Vegetables for Recipes: Pounds to Cups

Measuring vegetables for recipes is not always easy. The following equivalent measurements will help you convert a vegetable’s weight (in pounds) on the grocery scale to the amount (in cups) that you need for a recipe.

Now when a recipe calls for a cup of onions, you’ll know just how much to slice!

Vegetable Measurements for Recipes

Asparagus 1 pound = 3 cups chopped
Beans (string) 1 pound = 4 cups chopped
Beets 1 pound (5 medium) = 2–½ cups chopped
Broccoli ½ pound = 3 cups chopped
Cabbage 1 pound = 4–½ cups shredded
Carrots 1 pound = 3–½ cups sliced or grated
Celery 1 pound = 4 cups chopped
Cucumbers 1 pound (2 medium) = 4 cups sliced
Eggplant 1 pound = 4 cups chopped (6 cups raw, cubed = 3 cups cooked)
Garlic 1 clove = 1 teaspoon chopped
Leeks 1 pound = 4 cups chopped (2 cups cooked)
Mushrooms 1 pound = 5 to 6 cups sliced = 2 cups cooked
Onions 1 pound = 4 cups sliced = 2 cups cooked
Parsnips 1 pound unpeeled = 1-½ cups cooked and pureed
Peas 1 pound whole = 1 to 1-½ cups shelled
Potatoes 1 pound (3 medium) sliced = 2 cups mashed
Pumpkin 1 pound = 4 cups chopped = 2 cups cooked and drained
Spinach 1 pound = ¾ to 1 cup cooked
Squash (summer) 1 pound = 4 cups grated = 2 cups salted and drained
Squash (winter) 2 pounds = 2-½ cups cooked and pureed
Sweet potatoes 1 pound = 4 cups grated = 1 cup cooked and pureed
Swiss chard 1 pound = 5 to 6 cups packed leaves = 1 to 1-½ cups cooked
Tomatoes 1 pound (3 or 4 medium) = 1-½ cups seeded pulp
Turnips 1 pound = 4 cups chopped = 2 cups cooked and mashed

This chart should be printable to put on your refrigerator! Please share your questions and tips below!


Measuring Vegetables for Recipes: Pounds to Cups

Measuring vegetables for recipes is not always easy. The following equivalent measurements will help you convert a vegetable’s weight (in pounds) on the grocery scale to the amount (in cups) that you need for a recipe.

Now when a recipe calls for a cup of onions, you’ll know just how much to slice!

Vegetable Measurements for Recipes

Asparagus 1 pound = 3 cups chopped
Beans (string) 1 pound = 4 cups chopped
Beets 1 pound (5 medium) = 2–½ cups chopped
Broccoli ½ pound = 3 cups chopped
Cabbage 1 pound = 4–½ cups shredded
Carrots 1 pound = 3–½ cups sliced or grated
Celery 1 pound = 4 cups chopped
Cucumbers 1 pound (2 medium) = 4 cups sliced
Eggplant 1 pound = 4 cups chopped (6 cups raw, cubed = 3 cups cooked)
Garlic 1 clove = 1 teaspoon chopped
Leeks 1 pound = 4 cups chopped (2 cups cooked)
Mushrooms 1 pound = 5 to 6 cups sliced = 2 cups cooked
Onions 1 pound = 4 cups sliced = 2 cups cooked
Parsnips 1 pound unpeeled = 1-½ cups cooked and pureed
Peas 1 pound whole = 1 to 1-½ cups shelled
Potatoes 1 pound (3 medium) sliced = 2 cups mashed
Pumpkin 1 pound = 4 cups chopped = 2 cups cooked and drained
Spinach 1 pound = ¾ to 1 cup cooked
Squash (summer) 1 pound = 4 cups grated = 2 cups salted and drained
Squash (winter) 2 pounds = 2-½ cups cooked and pureed
Sweet potatoes 1 pound = 4 cups grated = 1 cup cooked and pureed
Swiss chard 1 pound = 5 to 6 cups packed leaves = 1 to 1-½ cups cooked
Tomatoes 1 pound (3 or 4 medium) = 1-½ cups seeded pulp
Turnips 1 pound = 4 cups chopped = 2 cups cooked and mashed

This chart should be printable to put on your refrigerator! Please share your questions and tips below!


Measuring Vegetables for Recipes: Pounds to Cups

Measuring vegetables for recipes is not always easy. The following equivalent measurements will help you convert a vegetable’s weight (in pounds) on the grocery scale to the amount (in cups) that you need for a recipe.

Now when a recipe calls for a cup of onions, you’ll know just how much to slice!

Vegetable Measurements for Recipes

Asparagus 1 pound = 3 cups chopped
Beans (string) 1 pound = 4 cups chopped
Beets 1 pound (5 medium) = 2–½ cups chopped
Broccoli ½ pound = 3 cups chopped
Cabbage 1 pound = 4–½ cups shredded
Carrots 1 pound = 3–½ cups sliced or grated
Celery 1 pound = 4 cups chopped
Cucumbers 1 pound (2 medium) = 4 cups sliced
Eggplant 1 pound = 4 cups chopped (6 cups raw, cubed = 3 cups cooked)
Garlic 1 clove = 1 teaspoon chopped
Leeks 1 pound = 4 cups chopped (2 cups cooked)
Mushrooms 1 pound = 5 to 6 cups sliced = 2 cups cooked
Onions 1 pound = 4 cups sliced = 2 cups cooked
Parsnips 1 pound unpeeled = 1-½ cups cooked and pureed
Peas 1 pound whole = 1 to 1-½ cups shelled
Potatoes 1 pound (3 medium) sliced = 2 cups mashed
Pumpkin 1 pound = 4 cups chopped = 2 cups cooked and drained
Spinach 1 pound = ¾ to 1 cup cooked
Squash (summer) 1 pound = 4 cups grated = 2 cups salted and drained
Squash (winter) 2 pounds = 2-½ cups cooked and pureed
Sweet potatoes 1 pound = 4 cups grated = 1 cup cooked and pureed
Swiss chard 1 pound = 5 to 6 cups packed leaves = 1 to 1-½ cups cooked
Tomatoes 1 pound (3 or 4 medium) = 1-½ cups seeded pulp
Turnips 1 pound = 4 cups chopped = 2 cups cooked and mashed

This chart should be printable to put on your refrigerator! Please share your questions and tips below!


Measuring Vegetables for Recipes: Pounds to Cups

Measuring vegetables for recipes is not always easy. The following equivalent measurements will help you convert a vegetable’s weight (in pounds) on the grocery scale to the amount (in cups) that you need for a recipe.

Now when a recipe calls for a cup of onions, you’ll know just how much to slice!

Vegetable Measurements for Recipes

Asparagus 1 pound = 3 cups chopped
Beans (string) 1 pound = 4 cups chopped
Beets 1 pound (5 medium) = 2–½ cups chopped
Broccoli ½ pound = 3 cups chopped
Cabbage 1 pound = 4–½ cups shredded
Carrots 1 pound = 3–½ cups sliced or grated
Celery 1 pound = 4 cups chopped
Cucumbers 1 pound (2 medium) = 4 cups sliced
Eggplant 1 pound = 4 cups chopped (6 cups raw, cubed = 3 cups cooked)
Garlic 1 clove = 1 teaspoon chopped
Leeks 1 pound = 4 cups chopped (2 cups cooked)
Mushrooms 1 pound = 5 to 6 cups sliced = 2 cups cooked
Onions 1 pound = 4 cups sliced = 2 cups cooked
Parsnips 1 pound unpeeled = 1-½ cups cooked and pureed
Peas 1 pound whole = 1 to 1-½ cups shelled
Potatoes 1 pound (3 medium) sliced = 2 cups mashed
Pumpkin 1 pound = 4 cups chopped = 2 cups cooked and drained
Spinach 1 pound = ¾ to 1 cup cooked
Squash (summer) 1 pound = 4 cups grated = 2 cups salted and drained
Squash (winter) 2 pounds = 2-½ cups cooked and pureed
Sweet potatoes 1 pound = 4 cups grated = 1 cup cooked and pureed
Swiss chard 1 pound = 5 to 6 cups packed leaves = 1 to 1-½ cups cooked
Tomatoes 1 pound (3 or 4 medium) = 1-½ cups seeded pulp
Turnips 1 pound = 4 cups chopped = 2 cups cooked and mashed

This chart should be printable to put on your refrigerator! Please share your questions and tips below!


Measuring Vegetables for Recipes: Pounds to Cups

Measuring vegetables for recipes is not always easy. The following equivalent measurements will help you convert a vegetable’s weight (in pounds) on the grocery scale to the amount (in cups) that you need for a recipe.

Now when a recipe calls for a cup of onions, you’ll know just how much to slice!

Vegetable Measurements for Recipes

Asparagus 1 pound = 3 cups chopped
Beans (string) 1 pound = 4 cups chopped
Beets 1 pound (5 medium) = 2–½ cups chopped
Broccoli ½ pound = 3 cups chopped
Cabbage 1 pound = 4–½ cups shredded
Carrots 1 pound = 3–½ cups sliced or grated
Celery 1 pound = 4 cups chopped
Cucumbers 1 pound (2 medium) = 4 cups sliced
Eggplant 1 pound = 4 cups chopped (6 cups raw, cubed = 3 cups cooked)
Garlic 1 clove = 1 teaspoon chopped
Leeks 1 pound = 4 cups chopped (2 cups cooked)
Mushrooms 1 pound = 5 to 6 cups sliced = 2 cups cooked
Onions 1 pound = 4 cups sliced = 2 cups cooked
Parsnips 1 pound unpeeled = 1-½ cups cooked and pureed
Peas 1 pound whole = 1 to 1-½ cups shelled
Potatoes 1 pound (3 medium) sliced = 2 cups mashed
Pumpkin 1 pound = 4 cups chopped = 2 cups cooked and drained
Spinach 1 pound = ¾ to 1 cup cooked
Squash (summer) 1 pound = 4 cups grated = 2 cups salted and drained
Squash (winter) 2 pounds = 2-½ cups cooked and pureed
Sweet potatoes 1 pound = 4 cups grated = 1 cup cooked and pureed
Swiss chard 1 pound = 5 to 6 cups packed leaves = 1 to 1-½ cups cooked
Tomatoes 1 pound (3 or 4 medium) = 1-½ cups seeded pulp
Turnips 1 pound = 4 cups chopped = 2 cups cooked and mashed

This chart should be printable to put on your refrigerator! Please share your questions and tips below!


Watch the video: Věděli jste, že #2 (June 2022).


Comments:

  1. Vulkree

    Very good information

  2. Synn

    I join. All above told the truth. Let's discuss this question. Here or in PM.

  3. Dylen

    Sorry to interfere, but I need a little more information.

  4. Keir

    Actual blog, fresh info, read

  5. Hakeem

    You are not right. I am assured. I suggest it to discuss. Write to me in PM, we will communicate.

  6. Merewode

    I agree, the remarkable message

  7. Togis

    Does everyone have private messages sent today?



Write a message