Sweet-and-Sour Celery

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"Honey provides the sweet, and lemon juice the sour, in the Passover dish known as apio, which has origins in Turkey (the Ottoman Empire became a haven for Jews fleeing the Spanish Inquisition in 1492). As the celery cooks, it soaks up the braising liquid and becomes silky. " - Gourmet

I was looking for a side dish, and only had celery - this smells absolutely divine (like you could wear it as a perfume or something), and tastes delicious. This recipe serves 8 as a side dish, so keep that in mind with the quantity you want to make. I adapted it for two, but this is the original recipe.

3/4 cup water
1/4 cup fresh lemon juice
3 tbsp olive oil
3 tbsp mild honey
4 pounds celery (2 to 3 bunches; any dark green outer ribs peeled), cut into 2 inch pieces, reserving about 1 cup inner celery leaves
1/4 cup finely chopped flat leaf parsley.

Cut a round of parchment paper to fit just inside a wide heavy 6 to 8 quarts pot, then set round aside.

Simmer water, lemon juice, oil, honey, 3/4 tsp salt, and 1/2 tsp 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.

Meanwhile, coarsely chop reserved leaves.
Serve celery sprinkled with celery leaves and parsley.

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