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.
Boil
Step 1
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.
Step 2
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.
Step 3
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.
Steam
Step 1
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.
Step 2
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.
Step 3
Pour the contents of the pan into a colander to strain out the water before serving. Season to taste.
Saute
Step 1
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.
Step 2
Add the celery and carrots strips to the skillet. Keep in mind that if they're too large, they won't cook through.
Step 3
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.