 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
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. What to drink:Yarden Galilee Cabernet Sauvignon '05
6. 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.
|
|