Blanched Celery

Blanched Celery

A quick dip in boiling water leaves celery crisp-tender and bright green.

Total 10 min Makes 4 servings Calories 16/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Blanching tames celery's raw bite while preserving its crunch and vivid color, making it ready for salads, crudité platters, or stir-fries. A brief ice bath locks in the texture and stops the cooking instantly. This simple technique takes only minutes and works well as a prep step for other recipes.

Ingredients

  • 1 pound celery stalks, trimmed and cut into 3-inch pieces
  • 2 quarts water
  • 1 tablespoon salt
  • 4 cups ice water

Method

  1. Trim the celery stalks and cut into 3-inch pieces, slicing any thick stalks in half lengthwise for even cooking.

  2. Fill a 6-quart saucepan with the water, add the salt, and bring to a rolling boil over high heat.

  3. Prepare an ice bath by filling a large bowl with the ice water.

  4. Add the celery to the boiling water and blanch until just bright green and slightly softened at the edges.

  5. Using a slotted spoon or strainer, transfer the celery immediately to the ice bath to stop the cooking.

  6. Let the celery sit in the ice bath for 2 minutes, then drain thoroughly in a colander.

  7. Pat the celery dry with a clean kitchen towel or paper towels before using or storing.

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    Blanched Celery

    Blanching tames celery's raw bite while preserving its crunch and vivid color, making it ready for salads, crudité platters, or stir-fries. A brief ice bath locks in the texture and stops the cooking instantly. This simple technique takes only minutes and works well as a prep step for other recipes.

    10 min 4 servings 16 cal

    Ingredients

    • 1 pound celery stalks, trimmed and cut into 3-inch pieces
    • 2 quarts water
    • 1 tablespoon salt
    • 4 cups ice water

    Method

    1. 1

      Trim the celery stalks and cut into 3-inch pieces, slicing any thick stalks in half lengthwise for even cooking.

    2. 2

      Fill a 6-quart saucepan with the water, add the salt, and bring to a rolling boil over high heat.

    3. 3

      Prepare an ice bath by filling a large bowl with the ice water.

    4. 4

      Add the celery to the boiling water and blanch until just bright green and slightly softened at the edges.

    5. 5

      Using a slotted spoon or strainer, transfer the celery immediately to the ice bath to stop the cooking.

    6. 6

      Let the celery sit in the ice bath for 2 minutes, then drain thoroughly in a colander.

    7. 7

      Pat the celery dry with a clean kitchen towel or paper towels before using or storing.