Carrots and celery are both crunchy root vegetables that are softer and easier to chew when cooked. Cooking celery and carrots also changes the flavor slightly, making them both taste a little sweeter. Steaming, boiling and sauteing are all great ways to cook carrots and celery. You should chop the vegetables before steaming and boiling, but cut them into thin, matchstick-size strips for quick sauteing.
Add the chopped carrots and celery into a medium saucepan and cover them with water. Place the saucepan on a stove top and turn the heat to a high temperature.
Bring the carrot, celery and water mixture to a boil. Lower the temperature on the stove top until the water is simmering and cover with the pan lid.
Cook the carrots and celery for 10 to 15 minutes or until they are as soft as you desire. Pour the contents of the pan into a colander to strain out the water and serve. You can also season to taste with salt, pepper, butter, a bit of sugar or other favorite spices or seasonings.
Add chopped carrots and celery to a medium frying pan. Pour just enough water in the pan to cover the vegetables. For added flavor, use vegetable for chicken broth instead of water.
Place the pan on the stove top and bring the heat to a medium temperature. Cover the pan with the lid and allow the vegetables to steam for 5 to 10 minutes.
Pour the contents of the pan into a colander to strain out the water before serving. Season to taste.
Heat a skillet over high heat until drop of water added the skillet evaporates on contact. Add a bit of vegetable or peanut oil to the skillet and swirl around.
Add the celery and carrots strips to the skillet. Keep in mind that if they're too large, they won't cook through.
Saute the vegetables in the oil for 3 to 5 minutes, stirring so the carrots and celery don't stick to the pan. The carrots should be crisp-tender when ready. Remove them from the heat, season and serve.
- BonAppetit.com: How to Steam Vegetables
- Epicurious.com: Five-Spice Tofu Stir-Fry with Carrots and Celery
- United States Department of Agriculture: Nutrient data for 11125, Carrots, cooked, boiled, drained, without salt
- United States Department of Agriculture: Nutrient data for 11764, Celery, cooked, boiled, drained, with salt
- Food Lover's Companion; Sharon Tyler Herbst, Ron Herbst
Grace Wathen is a certified yoga, Pilates and raw nutrition instructor. Her dedication to health and wellness motivated her to organize and build several community gardens in Utah, Oregon and Nevada. She has been sharing her expertise on the above topics through online publishers since 2007.