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Recipe Name: Apio (sephardic Sweet-sour Celery) Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
2 Cup(s) Water
Juice of 2 or 3 lemons
1/4 Cup(s) Vegetable or olive oil
1 Tablespoon(s) or 2 sugar
1 Teaspoon(s) Salt or to taste
2 Celery, leaves removed
stalks cut into 1 1/2
inch
long pieces
Directions:
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

Nutrition (calculated from recipe ingredients)
----------------------------------------------
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


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