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.
- 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 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.
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.
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.
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.