Celery is an incredibly versatile vegetable, it can be prepared in many different ways with simplicity. If you like it soft, you can boil it, while if you want to make sure it retains most of the nutrients, it's best to steam it briefly. You can also stir-fry it, especially if you want it to keep slightly crunchy.
Steps
Method 1 of 3: Boil the Celery
Step 1. Wash the celery and cut it into small pieces
Rinse the celery stalks to remove any earth residues, pat them dry with a clean kitchen towel and place them on the cutting board. Trim the stems at the root with a sharp knife, discard the scraps, then cut them into bite-sized pieces about 3 cm.
- Drying the celery will prevent the knife blade from slipping and hurting you as you slice it.
- Peel and set the celery leaves aside. They are edible, so you can use them for another preparation.
Step 2. Place the celery in a medium-sized pot and cover it with a finger of water
Transfer it to the pot and add enough water to completely submerge it. Try to arrange the individual pieces neatly inside the pot, possibly without overlapping them.
Step 3. Bring the water to a boil over high heat
Put the pot on the stove and turn the stove on over a flame high. Wait for the water to come to a full boil, this should take 5-10 minutes, depending on the amount.
To find out if the water has reached full boiling, stir it with a spoon and make sure it doesn't stop boiling
Step 4. Reduce the heat and let the celery simmer for 10-15 minutes
After adjusting the flame, cover the pot with the lid. Let the celery simmer gently until softened, this will take about 10-15 minutes.
Step 5. Drain the celery and serve immediately
Turn off the stove and take the pot away from the heat. Place a colander in the sink and pour the contents of the pot into it. Let the water drain completely, then season the celery to taste and serve hot.
- You can season the celery with extra virgin olive oil or butter, salt, pepper and, if you wish, a pinch of sugar. Feel free to add your favorite spices.
- Store leftover celery in the refrigerator, in an airtight container, and eat it within 2-3 days.
Method 2 of 3: Stew the Celery
Step 1. Wash the celery and cut it into bite-sized pieces
Rinse the celery stalks to remove any earth residues, pat them dry with kitchen paper and place them on the cutting board. Trim the stems at the root with a sharp knife, discard the scraps, then cut the remainder into pieces about 3 cm in size. It is best to remove the leaves as well.
Celery leaves are edible, so you can save them for another preparation
Step 2. Place the celery in the pan and cover it with water
Transfer the bits of celery to a medium skillet, arranging them in a single, even layer. Add enough water to completely cover them.
You can use vegetable or chicken broth instead of water to make celery tastier
Step 3. Turn on the stove over medium heat and simmer the celery for 5-10 minutes
Put the pan on the stove and cover it with the lid. Adjust the flame to one level medium and let the celery simmer until softened.
Step 4. Drain the celery from the water before serving
Place a colander in the sink, remove the pan from the heat, lift the lid and pour the celery into the colander to drain it from the cooking water. At this point, season it as you like and serve it as a side dish.
Store leftover celery in the refrigerator, in an airtight container, and eat it within 2-3 days
Method 3 of 3: Sauté the Celery in the Pan
Step 1. Wash the celery stalks and cut them into matchsticks
Rinse them under running water to remove any soil residue, then place the stems on the cutting board and trim them by removing the leaves and the root. Julienne the celery into thin, even slices about the size of a match.
- The edible part of the celery plant sprouts directly from the ground, which is why it is important to wash it thoroughly before cooking.
- When sautéing celery, it is always best to cut it into thin slices for faster, more even cooking.
Step 2. Heat the pan over high heat
Heat the empty pan over high heat without adding any seasoning. Turn on the stove over a flame high and wait for the pan to get hot. To see if it's hot enough, drop a drop of water in it and make sure it evaporates immediately.
Step 3. Add 1-2 tablespoons (15-30 ml) of extra virgin olive oil
The bottom of the pan must be coated with a thin layer of oil. The amount needed depends on the size of the pan. Heat the oil over high heat for 1-2 minutes.
You can substitute extra virgin olive oil for seed oil, but make sure it is of good quality and has a high smoke point
Step 4. Saute the celery in the pan for 3-5 minutes, stirring occasionally
Pour the julienned celery into the pan, trying not to splash the hot oil, then let it cook for a few minutes. From time to time, stir it for even cooking and to prevent it from sticking to the pan. When it begins to wilt, turn off the stove and take the pan away from the heat.
- The celery should soften, but not soft. It must keep some of its natural crunchiness.
- While cooking celery, you can add 1-2 tablespoons (15-30 ml) of soy sauce to make it tastier.
Step 5. Season the celery to taste and serve as a side dish
As soon as it is done it is even better, so season it with your favorite spices and bring it to the table immediately to prevent it from cooling down. You can enjoy it alone or combined with other sautéed vegetables, combining it with meat or main course.
- You can season celery with salt, pepper, chilli, or any other spice you like.
- For a healthy and light lunch, you can simply accompany the celery with rice or wholemeal bread.
- Store leftover celery in the refrigerator, in an airtight container, and eat it within 2-3 days.
