Sephardic Sweet-Sour Celery
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INGREDIENTS 2 cups water Juice of 2 or 3 lemons 1/4 cup vegetable or olive oil 1 or 2 tablespoons sugar 1 teaspoon salt or to taste 2 bunches celery, leaves removed Stalks cut into 1-1/2 inch long pieces Combine water, lemon juice, oil, sugar, and salt in large saucepan. Bring to boil over high heat. Add celery. Cover and simmer until tender, about 20 minutes. Serve warm as side dish or at room temperature, or chilled as appetizer. 6 to 8 servings