Chowhound Presents: Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi | Ask Your Questions Now ›

General Discussion

Celery: Sauté or boil?

Share:

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?

Want to stay up to date with this post?

Recommended From Chowhound