Sweet-And-Sour Celery (Sephardic Passover Apio)

This Turkish Passover dish is from this month's "Gourmet Magazine" (April 2009). 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.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 3⁄4 cup water
• 1⁄4 cup fresh lemon juice
• 3  tablespoons olive oil
• 3  tablespoons  mild honey
• 4  lbs celery, cut into 2-inch pieces, reserving about 1 cup inner celery leaves (2 to 3 bunches, any dark green outer ribs peeled)
• 1⁄4 cup  finely chopped flat leaf parsley

Directions

1. Cut a round of parchment paper to fit just inside a wide heavy 6-to 8-quarts pot, then set round aside.
2. 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.
3. Meanwhile, coarsely chop reserved leaves. Serve celery sprinkled with celery leaves and parsley.