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General Discussion

Celery: Sauté or boil?


General Discussion 6

Celery: Sauté or boil?

Howard-2 | Aug 17, 2002 02:50 PM

There are some dishes in which I use celery to flavor the dish--for example, meat loaf, or a bread-, vegetable-, and herb-based stuffing for poultry.

I like the flavor that celery imparts, but I don't like the texture (i.e. crunchiness), so I've always sautéed it, along with onion, garlic, etc. Sautéing the onion definitely adds flavor, because of the caramelization.

But today, I was wondering whether I might not be better off simmering the celery till it was soft, and then reducing the water in the pot till there was only a small amount left and using the boiled celery, along with the reduced "broth".

Anyone have any thoughts about this?

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