Recipe - Marinated Celery Hellenic Style

1 bn Pascal celery; 4 cups
1/3 cup Olive oil
1 Lemon; juice of
2 tablespoon Fennel leaves, fresh;chopped
1 Thyme, fresh sprigs;up to 2
sprigs
2 Parsley, fresh, sprigs
chopped
White pepper; freshly ground

FOR GARNISH
Lemon slices
Fennel leaves

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

2. To make the marinade: In a saucepan, combine the oil, lemon juice,
herbs, seasonings, and One half 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 crisptender. 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 One half cup Calories: 37 Exchanges: One half vegetable; One half 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip