Sweet-and-Sour Celery

Sweet-and-Sour Celery

Info

Rating
Calories
107.0
Protein
2.0
Sodium
184.0
Fat
5.0

Description

Honey provides the sweet, and lemon juice the sour, in the Passover dish known as apio, which has origins in Turkey (the Ottoman Empire became a haven for Jews fleeing the Spanish Inquisition in 1492). As the celery cooks, it soaks up the braising liquid and becomes silky.

Ingredients

3/4 cup water
1/4 cup fresh lemon juice
3 tablespoons olive oil
3 tablespoons mild honey
4 pounds 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

Directions

  1. Cut a round of parchment paper to fit just inside a wide heavy 6-to 8-quarts pot, then set round aside.
  2. Simmer water, lemon juice, oil, honey, 3/4 teaspoon salt, and 1/2 teaspoon 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.
  3. Meanwhile, coarsely chop reserved leaves.
  4. Serve celery sprinkled with celery leaves and parsley.
  5. Yarden Galilee
  6. Cabernet Sauvignon '05

Tags

    Side Passover Vegetarian Lemon Celery Healthy Kosher Kosher for Passover Honey Parsley Simmer Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
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