Marinated celery~ hellenic style
Yield: 3 Servings
Ingredients:
- 1 bn Pascal celery; 4 cups
- 1/3 c Olive oil
- 1 ea Lemon; juice of
- 2 tb Fennel leaves fresh;chopped
- 1 ea Thyme fresh sprigs;up to 2 -sprigs
- 2 ea Parsley
Instructions:
fresh sprigs -chopped White pepper; freshly ground MMMMM------------------------FOR GARNISH----------------------------- Lemon slices Fennel leaves 1. Scrape celery lightly. Using a sharp knife cut stalks diagonally into 1 1/2 inch pieces. Cut larger pieces in half lengthwise. 2. To make the marinade: In a saucepan combine the oil lemon juice herbs seasonings and 1/2 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 1/2 cup Calories: 37 Exchanges: 1/2 vegetable; 1/2 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
