Name: Sweet-and-Sour Celery
Cook time: 15 min
Total time: 45 min
Yield: Makes 8 (side dish) servings
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

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.

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.

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