CARROT AND CELERY SIDE DISH RECIPES

Name: Simple Carrots and Celery Side Dish
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 2 serving(s)
Ingredients: 2 cups vegetable stock; 4 ounces celery, chopped; 7 ounces carrots, chopped to medium thickness

SIMPLE CARROTS AND CELERY SIDE DISH RECIPE - FOOD.COM

Simple Carrots and Celery Side Dish Recipe - Food.com image

This is a super simple and tasty side dish. I think celery is an underused vegetable and this is a nice way of using it. The vegetable stock can be a little bit salty so if you don't use a low sodium variety this is best served with a meal that doesn't otherwise have a lot of salt.

Total Time 17 minutes

Prep Time 5 minutes

Cook Time 12 minutes

Yield 2 serving(s)

Number Of Ingredients 3

Ingredients

2 cups vegetable stock
4 ounces celery, chopped
7 ounces carrots, chopped to medium thickness

Steps:

Put stock in medium sized pot and bring to a rapid boil.
Add the carrots and the celery to the pot.
Boil for about 10 to 12 minutes or until the carrots are tender.
Scoop out the veggies and serve. Most of the liquid will be boiled away so you can simple discard that but if I am serving plain rice I will often spoon it over the top since it is tasty and there isn't much of it.

Nutrition Facts : Calories 49.8, FatContent 0.3, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 113.8, CarbohydrateContent 11.2, FiberContent 3.7, SugarContent 5.7, ProteinContent 1.3

STIR-FRIED CELERY AND CARROTS WITH PARMIGIANO-REGGIANO RECIPE

Stir-Fried Celery and Carrots with Parmigiano-Reggiano Recipe image

The unusual addition of Parmigiano-Reggiano takes this easy vegetarian stir-fry to the next level. Plus: More Vegetable Recipes

Provided by Todd Porter and Diane Cu

Total Time 20 minutes

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons extra-virgin olive oil
1/2 medium onion, sliced
2 cloves garlic, minced or crushed
6 stalks celery, sliced
4 medium carrots, sliced
2 teaspoons fresh lemon juice
1/2 teaspoon dried thyme
1/4 cup freshly grated Parmigiano-Reggiano
Kosher or sea salt, to taste
Fresh cracked black pepper, to taste

Steps:

Heat a large skillet over medium-high heat. Add the oil and then stir in the onions. Cook for about 2 minutes or until the onions are soft.
Add the carrots and cook for about 3 minutes, stirring occasionally. Add the garlic and celery, and continue cooking until the celery and carrots are tender, 3 to 5 minutes.
Stir in the lemon juice and thyme. Remove from heat and toss with the Parmigiano-Reggiano.
Season with salt and pepper and serve warm.

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