What vegetables are stringy?

Root Vegetables:

* Celery: Has tough, stringy strands that run through the stalks.

* Carrots: Especially older carrots can develop tough, stringy cores.

* Beets: The root itself can be stringy, but the greens are especially stringy.

* Turnips: Stringy when cooked improperly or if too old.

Leafy Greens:

* Spinach: The tough, fibrous stems are stringy, but removing them before cooking is key.

* Kale: Especially the thicker stems and ribs.

* Swiss Chard: Similar to kale, the stalks are stringy.

* Collard Greens: The thick veins and ribs can be quite tough and stringy.

Other:

* Asparagus: The tough, fibrous ends need to be trimmed.

* String Beans: The name itself gives it away! The long, thin strings need to be removed before cooking.

* Green Beans: While not as stringy as string beans, older green beans can have tough strings.

* Okra: The pods contain sticky, stringy fibers.

Tips for Dealing with Stringy Vegetables:

* Trim: Remove tough stems, cores, and ribs before cooking.

* Peel: Peeling stringy vegetables helps remove the fibers.

* Cook Longer: Stringy vegetables may need longer cooking times to soften.

* Use a Food Processor: Processing helps break down fibers.

* Add a Little Acid: Adding lemon juice, vinegar, or tomatoes to the cooking water helps break down the stringy fibers.

Let me know if you'd like some recipes that use these vegetables!