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.
Title: Apio (sephardic sweet-sour celery)
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
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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