Sweet-and-Sour Celery

Sweet and Sour Celery
Sweet and Sour Celery

Honey provides the sweet, and lemon juice the sour, in the Passover dish known as apio, which has origins in Turkey.  Found on epicurious.com, this recipe serves 8 as a side dish.


¾ cup water
¼ 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
¼ cup finely chopped flat-leaf parsley


  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, ¾ teaspoon salt, and ½ 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 ¼ cup, 35 to 40 minutes.
  3. Meanwhile, coarsely chop reserved leaves.
  4. Serve celery sprinkled with celery leaves and parsley.

You may also like...