How to Boil Celery

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Celery is a low-sodium, nutrient-rich biennial plant that has very few calories, lots of roughage and provides a crunchy tasty satisfying texture for a guilt-free snack. It is at its peak quality during the summer months when it is harvested. Celery has numerous health benefits owing to its high vitamin and mineral content. Celery is the basic ingredient in many hot and chilled food recipes. It's important to choose celery that is formed in a tight bunch, crisp with no wilting and free of blemishes. Celery is high in water content and is best stored in the refrigerator in a re-sealable plastic bag.

Things You'll Need

  • Knife
  • Vegetable brush
  • Water
  • Pan
  • Stove
  • Start by selecting the lightest color celery in the display since dark green celery requires a longer cooking time and is not as tender.

  • Cut off the bottom of the bunch with a sharp knife just below where the various stalks separate and cut off the leaves at the top of the stalks.

  • Scrub each stalk with a vegetable brush under clean running water to remove the dirt ingrained in the grooves of the individual stalks. Trim the stalks of any blemishes at the top and bottom and along the sides.

  • Cut the celery into the desired length, making certain they will lie submerged in your pan.

  • Fill a pan with enough water to completely submerge the celery and boil uncovered on medium high heat for approximately 45 to 60 minutes or until tender without becoming wilted.

Tips & Warnings

  • If celery becomes dried out during storage, sprinkle it with water and place in the refrigerator where it will regain its crispness.
  • Use the leaves of the celery stalks because they are very high in nutritional content.
  • Do not freeze celery because the high water content ruptures the cell structure and severely wilts the celery.
  • Do not strip the stringy fibers from the outside of the celery stalks because they provide the roughage that aids in digestion.

References

  • Photo Credit Jupiterimages/Comstock/Getty Images
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