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Sweet-And-Sour Celery (Sephardic Passover Apio)

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“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.”
READY IN:
45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

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.

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