Marinated celery, hellenic style

Yield: 3 servings

Measure Ingredient
1 bunch Pascal celery; 4 cups
⅓ cup Olive oil
1 \N Lemon; juice of
2 tablespoons Fennel leaves, fresh;chopped
1 \N Thyme, fresh sprigs;up to 2
\N \N Lemon slices sprigs
2 \N Parsley, fresh, sprigs chopped
\N \N White pepper; freshly ground
\N \N Fennel leaves

FOR GARNISH

1. Scrape celery lightly. Using a sharp knife, cut stalks diagonally into 1½ inch pieces. Cut larger pieces in half lengthwise.

2. To make the marinade: In a saucepan, combine the oil, lemon juice, herbs, seasonings, and ½ cup water. Bring to a boil.

3. Drop the celery into the marinade. Stir, and add only enough water to half cover the celery. Invert a dish over the celery. Cover pan and simmer for 10 minutes or until crisp-tender. Cool in the marinade.

4. Store, marinade and all in a covered glass jar in the refrigerator.

Serve cold, garnished with the lemon and fennel.

Nutrients for ½ cup Calories: 37 Exchanges: ½ vegetable; ½ fat : g mg carbohydrate: 2 potassium: 122 protein: negligible sodium: 38 fat: 3 cholesterol: 0 fiber: 1 SERVES: 3 SOURCE: _Diabetic Cooking Around the World_ by Vilma Liacouras Chantiles posted by Anne MacLellan

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