- 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
- 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 Cabernet Sauvignon '05