SWEET & SOUR CELERY

By BobD

Ingredients

• 8 SERVINGS
• Honey provides the sweet, and lemon juice the sour, in the Passover dish known as apio, which has origins in Turkey.
• 3/4 cup water
• 1/4 cup fresh lemon juice
• 3 tablespoons olive oil
• 3 tablespoons mild honey
• 4 lb celery (2 to 3 bunches; any dark green outer ribs peeled), cut into 2-inch pieces, reserving about 1 cup inner celery leaves
• 1/4 cup finely chopped flat-leaf parsley

Details

Servings 8
Adapted from gourmet.com

Preparation

Step 1

Cut a round of parchment paper to fit just inside a wide heavy 6- to 8-qt pot, then set round aside.

Simmer water, lemon juice, oil, honey, 3/4 tsp salt, and 1/2 tsp pepper in pot, stirring, until honey has dissolved.

Stir in celery (but not leaves) and cover with parchment round.

Simmer until tender and liquid is reduced to about 1/4 cup, 35 to 40 minutes.

Meanwhile, coarsely chop reserved leaves.

Serve celery sprinkled with celery leaves and parsley.

COOKS NOTE: Celery can be braised 1 day ahead and chilled.

Reheat over low heat, adding more water if necessary, or reheat in a microwave.

Add celery leaves and parsley before serving.