sweet-and-sour-celery-352284.json

{
    "directions": [
        "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 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.",
        "Meanwhile, coarsely chop reserved leaves.",
        "Serve celery sprinkled with celery leaves and parsley.",
        "Yarden Galilee\nCabernet Sauvignon '05"
    ],
    "ingredients": [
        "3/4 cup water",
        "1/4 cup fresh lemon juice",
        "3 tablespoons olive oil",
        "3 tablespoons 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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Side",
        "Passover",
        "Vegetarian",
        "Lemon",
        "Celery",
        "Healthy",
        "Kosher",
        "Kosher for Passover",
        "Honey",
        "Parsley",
        "Simmer",
        "Gourmet",
        "Pescatarian",
        "Paleo",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free"
    ],
    "title": "Sweet-and-Sour Celery",
    "url": "http://www.epicurious.com/recipes/food/views/sweet-and-sour-celery-352284"
}