- ¾ cup water
- ¼ cup fresh lemon juice
- 3 tablespoons olive oil
- 3 tablespoons mild honey
- ¼ cup finely chopped flat-leaf parsley
1. Cut a round of parchment paper to fit just inside a wide heavy 6-to 8-quarts pot, then set round aside. 2. 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 ro...