CARROTS AND CELERY SIDE DISH RECIPES

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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

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

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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