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Nutrition Facts
Serving Size 1 (271g) Recipe makes 8 servings
Calories 103
Calories from Fat 49		(47%)
Amount Per Serving		%DV
	Total Fat 5.5g	8%
	Saturated Fat 0.8g	4%
	Monounsaturated Fat 3.8g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 183mg		7%
Potassium 613mg		17%
Total Carbohydrate 14.0g		4%
	Dietary Fiber 3.7g	14%
	Sugars 10.8g
Protein 1.7g		3%
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Sweet-And-Sour Celery (Sephardic Passover Apio)

Recipe #363519 | 45 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: blucoat
Mar 30, 2009

This Turkish Passover dish is from this month's "Gourmet Magazine" (April 2009). As the celery cooks, it soaks up the braising liquid and becomes silky. 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.

SERVES 8 (change servings and units)

Ingredients

3/4 cup water
1/4 cup fresh lemon juice
3 tablespoons olive oil
3 tablespoons mild honey
4 lbs celery, cut into 2-inch pieces, reserving about 1 cup inner celery leaves (2 to 3 bunches, any dark green outer ribs peeled)
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. Serve celery sprinkled with celery leaves and parsley.