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