Marinated Celery~ Hellenic Styleappetizers, greek, low-cal, vegetables 1 bunch pascal celery; 4 cups 1/3 cup olive oil 1 each lemon; juice of 2 tablespoon fennel leaves, fresh; chopped 1 each thyme, fresh sprigs; up to 2 sprigs 2 each parsley, fresh, sprigs chopped 1 white pepper; freshly ground ----FOR GARNISH---- 1 lemon slices 1 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 |
