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Apio (Celery)
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Sephardic recipe makes a nice side dish and was popular in Turkey on Passover. This recipe may have originally called for celeriac (celery root) but you can substitute more commonly found celery stalks. Carrots are optional and may not be original.

Serves: 6

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Sephardic Parve Side Dish

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2 cups Water
Juice of 2 lemons
1/4 cups olive oil
1 tablespoon sugar
1 teaspoon salt
2 bunches Celery; leaves removed, stalks cut into 1 1/2 inch long pieces
6 carrots, sliced


  1. Combine water, lemon juice, oil, sugar and salt in large saucepan.
  2. Bring to boil over high heat and add carrots. Simmer for 3-5 minutes.
  3. Add celery. Cover and simmer until tender, about 20 minutes.
  4. You can optionally add potato starch to thicken if you prefer.
  5. Serve at any temperature, hot, cold, or room temp.

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