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Sweet and sour braised celery recipe image

Print Sweet and sour braised celery

Braising celery makes it tender, mild and silky. This Jewish-Turkish dish (known as apio) gets its sweetness from honey and sourness from lemon juice. It's best at room temperature – eat as a salad, a side to fish or as tapas.


  • Juice of 1 lemon
  • 2 tbsp olive oil
  • 1-2 tbsp runny honey
  • 100ml water
  • 1 bunch celery, tough outer ribs peeled with a vegetable peeler, cut into 4cm pieces, tender inner leaves reserved
  • Handful flat leaf parsley, roughly chopped
  • Salt & pepper


  1. Combine lemon juice, oil and honey with the water and ¼ teaspoon each of salt and pepper.
  2. Bring to the boil in a lidded pan large enough to take the celery and when honey has dissolved, add the celery.
  3. Cover and simmer gently until celery is tender and liquid has reduced to a syrupy glaze, about 35 minutes.
  4. If the pot loses liquid too fast before the celery has cooked, top up with a little more water.
  5. When celery is soft coarsely chop reserved celery leaves and sprinkle these over the celery along with the flat leaf parsley.
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