Apio (Sephardic Sweet-Sour Celery)

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.

Recipe by: “World of Jewish Cooking” by Gil Marks, Simon & Schuster

Posted to JEWISH-FOOD digest Volume 98 #014 by lisamontag@juno.com (Lisa
Montag) on Jan 8, 1998