Carrots and Celery Medley
I made a lentil soup for the Thanksgiving potluck at work last month, and of course I only needed 2 carrots and 3 celery stalks. I purchased a whole bag of carrots and 1 bunch of celery because I intended on making another batch for Thanksgiving dinner, but unfortunately I changed my mind and I was left with a lot of rainbow carrots and celery. I hate to waste food, and I would try to use whatever I have before it goes bad and has to be thrown away, so I came with this carrot celery medley. The first I made it it was much more colorful since I used rainbow carrots, but it tastes all the same. Oh and did I mention that I do NOT like carrots in my meals because they are too sweet, and they are often mushy, and I don’t like to cook with them, because it’s so much work cutting them, and I don’t like them in my hot food. However I LOVE celery plus I had no other options.
I thought maybe I’d like it if I kept the carrots crispy (I do like them raw), meaning not fully cooked. It sounded like a good idea, so I chopped away, and invented the whole recipe as I went along. The result was surprisingly good. It was amazing! Two days later some coworkers and I went to Bison County for lunch, I ordered their famous spicy wings (those wings do not come from baby chickens), I brought the rest home, and had them the next day for lunch with my carrots, and OH MY was it delicious!!! And let me tell you, those wings are THE.BOMB! I’m on a mission to replicate the flavor. Last time I made it I made it with a batch of jerk papaya tilapia fillet, and a batch of teriyaki tilapia fillet. It was my first time buying marinated sauce and it turned out to be delicious (OH MY, I should have grilled them!!! That will be next.)
I recommend to use the whole bag of carrots and eat them through out the week, and maybe freeze any left overs for another time.
Enjoy the recipe, and let me know what you think or if you have any questions.
Get the recipe of the Broiled Tilapia Filet Marinated In Caribbean Jerk With Papaya Juice here.
- a bag of Carrots (mine was 48oz) cut into small pieces
- 1 bunch of celery chopped
- 1 yellow onion chopped
- 1 cup of kale or any green chopped
- 1/3 cup parsley (optional)
- 3 tbsp olive oil
- 3/4 tbsp garlic powder
- 2/4 salt
- 1 can of diced tomatoes
- Put olive oil in a big sauce pan and wait until the oil is hot (put a piece of onion in there to tell).
- Once the oil is hot, add the onions, celery, salt and pepper and stir occasionally for 3 minutes.
- Add the parsley, carrots, tomatoes, and garlic powder and let it cook on high heat for about 5 minutes, and keep stirring so that it won't burn and to make sure the carrots cook evenly.
- Lower the heat to medium and let it cook for another 10 minutes. Keep stirring and checking the carrots.
- Everything is ready once the carrots are tender, but NOT fully cooked, and NOT soft.
- Tastes great with broiled fish
- Tastes great with broiled chicken
- You can buy chicken wings from a restaurant and if you have left overs, they 'll go well with this dish.
- This is easy to store in the freezer, and easy to grab and go to work with.
- This is also great for a large group of guests.