Marinated celery, hellenic style

Ingredients

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

Directions

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

Related recipes

• Braised celery
• Braised celery hearts
• Celery salad a la grecque
• Cooked celery salad
• Cooking celery
• Greek marinated olives
• Greek marinated vegetable salad
• Greek style marinated vegetables
• Marinated celery~ hellenic style
• Marinated greek salad
• Marinated souvlaki
• Marinated vegetable
• Marinated vegetables
• Marinated vegetables #2
• Marinated vegetables (ellen cleary)
• Pickled celery
• Roasted celery
• Sauteed celery
• Sweet & sour celery
• Sweet and sour celery