Marinated celery~ hellenic style
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | bunch | Pascal celery; 4 cups |
| ⅓ | cup | Olive oil |
| 1 | each | Lemon; juice of |
| 2 | tablespoons | Fennel leaves, fresh;chopped |
| 1 | each | Thyme, fresh sprigs;up to 2 sprigs |
| 2 | eaches | Parsley, fresh, sprigs chopped |
| White pepper; freshly ground | ||
| Lemon slices | ||
| 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
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