Sweet-and-Sour Celery

Ingredients

• Lemon juice

  Raw

  ¼ cup or 61g

• Parsley

  Raw

  ¼ cup or 15g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Celery

  Raw

  8 cup chopped or 808g

• Water

  Plain, clean water

  ¾ cup or 178g

• Pepper

  Spices, black

  ½ tsp or 1g

• Salt

  Table

  ¾ tsp or 5g

• Honey

  3 tbsp or 63g

Directions

1. Remove any dark green outer leaves from the celery. Save roughly 1 cup of the inner leaves from the center of of the bunch. Cut celery into 2 inch pieces. Finely chop the parsley.
2. Cut a round of parchment paper to fit just inside a wide heavy 6-to 8-quarts pot, then set round aside.
3. Simmer water, lemon juice, oil, honey, 3/4 teaspoon salt, and 1/2 teaspoon pepper in pot, stirring, until honey has dissolved. Stir in celery (but not leaves) and cover with parchment round. Simmer until tender and liquid is reduced to about 1/4 cup, 35 to 40 minutes.
4. Meanwhile, coarsely chop reserved leaves.
5. Serve celery sprinkled with celery leaves and parsley.
6. What to drink: Yarden Galilee Cabernet Sauvignon '05

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