Simple Carrots and Celery Side Dish

Total Time
Prep 5 mins
Cook 12 mins

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.

Ingredients Nutrition

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


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

Yum, yum, yum!!! I really dont like celery all that much, but in this recipe I really found it quite tasty! :) I think the stock and carrots add a lovely flavour and all in all this is a very easy and super yummy side dish! THANKS SO MUCH for sharing this superb recipe with us, Sarah Jayne! Ill definitely make it again! Made and reviewed for Veggie Swap #18 January 2010.

Lalaloula January 08, 2010

Carrots and celery are DH's favourite combination of veggies, we have them often, but usually just boiled in water. Using the the stock was a change, I didn't have any veggie stock so I used chisken stock. Made these for Thanksgiving dinner, thanks for posting.Dec 25/08 made these for Christmas dinner but instead of the celery I used pea pods, great combination, turned out great, everyone loved them.

Derf December 30, 2008

Made this for dinner tonight. It was delicious. I didn't measure or weigh the celery or carrots. I used 4 stalks of celery and 7 carrots and I used 3 cups of vegetable stock. This made enough to serve at least 6 so there is plenty left over for re-heating tomorrow. The next time I will use just 3 stalks of celery as the flavor was just a bit intense. I served this as a side with roast beef, a green salad, and sweet potatoes. Thanks for a great tasting fast recipe.

Grandma Sharon #2 January 16, 2008