Okay, so the other day I was staring into my fridge, wondering what to do with that sad-looking bunch of carrots and the celery that was starting to get a little bendy. I hate wasting food, so I figured I’d try something new. I’d never really cooked with celery much before, other than tossing it into a soup or something.
Getting Started
First, I washed everything really well. Nobody wants gritty veggies. Then I chopped the carrots into, like, half-inch thick rounds. I’m not a fancy chef, so they weren’t all perfectly uniform, but whatever, close enough!
The celery was a little trickier. I cut off the leafy tops and the very bottom part. Then I sliced the stalks into pieces about the same size as the carrots. I noticed some of those stringy bits, so I peeled some of the bigger ones off, but I didn’t get too obsessive about it.
The Cooking Part
I grabbed a big pan – my trusty non-stick one – and put it on medium heat. I drizzled in some olive oil, just enough to coat the bottom. Once it was hot (I tested it by flicking a drop of water in – it sizzled!), I threw in the carrots and celery.
I stirred them around a bit, letting them cook for maybe 5 minutes. I wanted them to get a little bit soft, but not mushy. While they were cooking, I sprinkled on some salt and pepper. I’m a simple person when it comes to seasoning.
- Just salt and pepper will bring out the flavors.
The (Surprising) Result
Honestly, I was surprised how good they tasted! The carrots were sweet and the celery had this slightly savory, almost nutty flavor. They were still a little bit crunchy, which I liked. It was a super simple side dish, and it took, like, 15 minutes total.
I ate them with some leftover chicken, and it was a pretty decent, healthy meal. I’ll definitely be doing this again. It’s a good way to use up those veggies that are about to go bad, and it’s way better than just letting them rot in the fridge. Plus, it felt good to actually cook something, even if it was just a super basic thing.
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