Recipe - Apio (Sephardic Sweet-Sour Celery)

2 cup Water
Juice of 2 or 3 lemons
One fourth cup Vegetable or olive oil
1 tablespoon (or 2) sugar
1 teaspoon Salt or to taste
2 bn Celery; leaves removed,
stalks cut into 1 One half 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 One fourth 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 JEWISHFOOD digest Volume 98 #014 by lisamontag@juno.com (Lisa
Montag) on Jan 8, 1998