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?