How to Cook or Steam Carrots & Celery

Save

Carrots and celery are among a vast group of nutrient-rich vegetables and easy to prepare in a variety of methods, like steamed, microwaving, roasting and sauteing. While it has long been believed that raw is the most nutritious way to eat vegetables, steaming appears to preserve antioxidants in the vegetables, according to Tammy Roberts, a nutrition and health education specialist with the University of Missouri.

Things You'll Need

  • Carrots
  • Celery
  • Vegetable scrubber
  • Vegetable peeler
  • Paring knife
  • Medium pot with lid
  • Metal colander
  • Fork
  • Microwave-safe bowl
  • Olive oil
  • Large bowl
  • Disposable roasting pan
  • Non-stick cooking spray
  • Non-stick frying pan
  • Wooden spoon

Steamed Carrots and Celery

  • Scrub carrots clean with a vegetable scrubber and lukewarm water and then peel carrots with a vegetable peeler to remove the outer skin. Alternatively, use a paring knife to scrape off the carrot’s outer skin. Rinse celery under lukewarm water.

  • Cut the carrots into slices about the size of your first thumb joint with a paring knife. Remove the heads of the celery and then slice the remaining celery stalks into pieces the size of your first thumb joint, also with a paring knife.

  • Fill a medium pot with just enough water to cover the bottom and then bring the water to a boil over medium heat on the stove top.

  • Place the carrot slices in a metal colander, and cover tightly with a matching lid and set the colander over the pot of boiling water. Turn heat down just enough to keep the water gently boiling. Steam the carrots for approximately 8 to 10 minutes or until tender when checked with a fork. Steam the celery for approximately 5 minutes or until tender when checked with a fork. Remove the colander from the heat, remove the lid and set it on a heat-resistant surface. Serve.

Microwaving Carrots and Celery

  • Wash the carrots and celery as you did in Section 1. Peel the carrots with a vegetable peeler to remove the outer skin. Alternatively, use a paring knife to scrape off the carrot’s outer skin. Remove the heads of the celery with a paring knife.

  • Cut the carrots into thin slices. Place the carrots in a microwave-safe bowl, add a very small amount of water, equal to about two poker chips and cover. Slice the remaining celery stalks into pieces that measure approximately the size of your first thumb joint.

  • Place the bowl in the microwave, add a small amount of water and cover. Cook on high for 5 to 7 minutes or until tender when checked with a fork.

Roasting Carrots and Celery

  • Wash the carrots and celery as you did in Section 1. Peel the carrots with a vegetable peeler to remove the outer skin. Alternatively, gently scrape off the carrot's outer skin with a paring knife. Remove the heads of the celery with a paring knife.

  • Cut the carrots into thin slices with a paring knife. Slice the remaining celery stalks into pieces that measure approximately the size of your first thumb joint.

  • Add the carrots and celery to a large bowl and drizzle with 1 teaspoon of olive oil for every 2 cups of vegetables. Stir the vegetables with a slotted spoon to coat.

  • Spray a disposable roasting pan with a light layer of cooking oil. Add the carrots and celery to the pan. Preheat your oven to 425 degrees Fahrenheit. Slide the roasting pan onto the oven’s middle rack. Roast the vegetables, checking every 15 minutes for tenderness with a fork.

Sauteing Carrots and Celery

  • Wash the carrots and celery as you did in Section 1. Peel the carrots with a vegetable peeler to remove the outer skin. Alternatively, gently scrape off the outer skin with a paring knife. Remove the heads of the celery with a paring knife.

  • Cut the carrots into very thin slices with a paring knife. Slice the remaining celery stalks into pieces that measure approximately the size of your first thumb joint.

  • Heat a nonstick frying pan over medium heat. Add just enough olive oil to the frying pan to coat the surface after heating. Place the vegetables in the pan and stir frequently with a wooden spoon. Continue sauteing until the carrots and celery are tender when checked with a fork.

Tips & Warnings

  • When using a fork to check for tenderness, press the fork gently into the vegetables. The fork should enter the carrots and celery easily when tender.

Related Searches

References

  • Photo Credit Eising/Photodisc/Getty Images
Promoted By Zergnet

Comments

Related Searches

Check It Out

13 Delicious Thanksgiving Sides That'll Make Turkey Insignificant

M
Is DIY in your DNA? Become part of our maker community.
Submit Your Work!