Title: Apio
Categories: Jewish
Yield: 4 -6servings

FOR THE MAIN DISH
3/4	c	Water
1	tb	Olive or vegetable oil
2	tb	Fresh squeezed lemon juice
1	tb	Sugar or to taste
1/2	ts	Salt
3	md	Carrots, cut into 1/4" thick
		.slices, about 1 1/2 cups
1	lg	Celeriac, peeled, cut
		.cross-wise into 3/8" slices
		.and each slice cut into
		.quarters
THICKENER FOR THE SAUCE
OPTIONAL
1	tb	Potato starch
1		-2 Tb cold water

In a medium saucepan, combine the 3/4 cup water, oil, lemon juice, sugar and salt. Bring to a boil over high heat. Stir in the carrots. Cover the pan and lower the heat. Simmer the carrots for 3 minutes. Then gently stir in the celeriac so that all the pieces are coated with the sauce. Cover the pan and simmer the vegetables together for about 10-12 minutes longer, or until they are just tender.

If a thicker sauce is desired, combine the potato starch and cold water until well combined and stir the paste into the hot sauce. Continue to heat and stir the vegetables until the sauce thickens and simmers. Remove from the heat, serve hot, at room temperature or chilled.

AUTHOR'S NOTE: This is a traditional dish that Sephardic Jews, particularly those from Turkey or Greece, serve on the first night of Pesach. Like most Sephardic vegetable dishes, it can be served hot as a side dish or chilled (or at room temperature) as a salad or first course. The recipe features celeriac, which is also known as "celery knob", or "celery root". This gnarled root vegetable smells and tastes a bit like its cousin, stalk celery; however, the flesh is a creamy white color, its texture is smooth, not stringy, and the flavor is more subtle than stalk celery. Celeriac should be peeled and cut up just before cooking, as it may darken from exposure to the air.

Source: The Jewish Holiday Cookbook, Gloria Kaufer Greene, author Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120

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