Posted on April 7, 2011
Sweet & Sour Apio
Apio, a celery root dish favored by Sephardic Jews for centuries, is best served at room temperature and can be enjoyed as a salad, a side dish or part of a tapas tasting menu.
By Aliza Green | Photo: Gregory James, Food Stylist: Jessica Colley
INGREDIENTS:
- 1 lb celery root (1 large or 2 medium), cut into 3/4-inch cubes, drained
- 4 tbsp fresh-squeezed lemon juice (about 2 lemons)
- 1 tbsp raw organic honey
- 1 bay leaf (optional)
- 2 tbsp extra-virgin olive oil
- 2 tbsp flat-leaf parsley, chopped
- Salt and pepper to taste
INSTRUCTIONS:
- Place celery root cubes in a pan with just enough water to cover. Add lemon juice, honey, bay leaf, salt and pepper. Cover and simmer for 15 minutes or until the chunks are crisp tender, shaking the pan once or twice.
- Uncover and continue simmering for 15 minutes until tender and the liquid is syrupy, shaking once or twice.
- Cool to room temperature, toss with olive oil and parsley, and serve.
- Store covered and refrigerated for up to 3 days, allowing the apio to come to room temperature before serving.
Nutrients per serving: Calories: 130, Total Fat: 7 g, Saturated Fat: 1 g, Carbs: 16 g, Fiber: 2 g, Sugars: 6 g, Protein: 2 g, Sodium; 170 g, Cholesteral: 0 mg
Nutritional Bonus:
Celeriac is low in calories but rich in fiber, which helps keep hunger pangs at bay, regulates the absorption of nutrients and ensures proper digestion. It is also rich in potassium and has long been used as a cleansing food. Plus, it’s nutritionally dense: At just 80 calories, a large (200 gram) portion contains 15% of your daily fiber needs, a quarter of your vitamin C requirements and over 100% of your vitamin K needs.
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