A warm and flavorful Spiced Moroccan Vegetable Soup made with hearty vegetables and fragrant spices. This healthy Moroccan ...

Bread is always the first ingredient sacrificed when something else needs to stay soft, but this unexpected vegetable can ...

4 stalks celery, blanched and cut into 1/4-inch diced 1 pound haricots vert, blanched and cut into 1/4-inch diced 1 medium red onion, 1/4-inch diced 2 heads radicchio, coarsely chopped ...

Put the celery and carrots in a heatproof bowl and pour the vinegar over the vegetables. Let stand until cool. Stir in the peppers and refrigerate until cold, 20 minutes. 2.

Finely chop 1 shallot half, then thinly slice the other half crosswise; set sliced shallot aside. Combine chopped shallot, mustard, sugar and ¼ cup vinegar in a resealable jar.

Add the celery to the boiling water, cook for 2-3 minutes then transfer it to the ice bath. Let it cool for a minute or two, then dry it off and place the celery on a parchment-lined baking sheet.

At the vegetable stand, knob celery is usually sold scrubbed, but still may look scary with its undeniably gnarled root. Fear not: That root is easily peeled with a sharp knife.

Celery juice directions Wash celery and all other fruits or vegetables. Roughly chop celery and add to your blender. If you’re adding other ingredients, make sure to cut them into pieces. Blend.