Apio (Sephardic Sweet-Sour Celery)
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Apio (Sephardic Sweet-Sour Celery)
  Celery    Jewish    Passover  
Last updated 6/12/2012 1:04:09 AM. Recipe ID 28489. Report a problem with this recipe.
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      Title: Apio (sephardic sweet-sour celery)
 Categories: None
      Yield: 6 Servings
      2 c  Water
           Juice of 2 or 3 lemons
    1/4 c  Vegetable or olive oil
      1 tb (or 2) sugar
      1 ts Salt or to taste
      2 bn Celery; leaves removed,
           -stalks cut into 1 1/2 inch
           -long pieces
  Combine water, lemon juice, oil, sugar and salt in large saucepan.
  Bring to boil over high heat. Add celery. Cover and simmer until
  tender, about 20 minutes. Serve warm as side dish or at room
  temperature, or chilled as appetizer. Makes 6 to 8 servings.
  NOTE: Apio originally was made from either celery or celeriac. You can
  substitute 5 to 6 medium celeriac, peeled and cut into 1/4 inch thick
  slices. In Turkey and parts of Greece, this dish is served on the
  first night of Passover. The leaves are saved for the Seder plate.

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Recipe ID 28489 (Apr 03, 2005)

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