| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Jewish | 6 | Servings | |
INGREDIENTS
| 2 | c | Water |
| Juice of 2 or 3 lemons | ||
| 1/4 | c | Vegetable or olive oil |
| 1 | T | or 2 sugar |
| 1 | t | Salt or to taste |
| 2 | Celery, leaves removed | |
| stalks cut into 1 1/2 | ||
| inch | ||
| long pieces |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 47
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 571.5mg
Potassium: 600.7mg
Carbohydrates: 9.5g
Fiber: 3.7g
Sugar: 6.5g
Protein: 1.6g