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.
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.
Recipe information
Total Time
45 min
Yield
Makes 8 (side dish) servings
Ingredients
Preparation
Step 1
Cut a round of parchment paper to fit just inside a wide heavy 6-to 8-quarts pot, then set round aside.
Step 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.
Step 3
Meanwhile, coarsely chop reserved leaves.
Step 4
Serve celery sprinkled with celery leaves and parsley.
What to drink:
Step 5
Yarden Galilee
Cabernet Sauvignon '05
