Name: Marinated Celery, Hellenic Style
Ingredients: 1 bn Pascal celery; 4 cups; 1/3 c Olive oil; 1 Lemon; juice of; 2 tb Fennel leaves, fresh;chopped; 1 Thyme, fresh sprigs;up to 2 sprigs; 2 Parsley, fresh, sprigs chopped; White pepper; freshly ground; Lemon slices; Fennel leaves

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CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Diabetic, Vegetables, Vegetarian	3	Servings

INGREDIENTS

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

INSTRUCTIONS

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

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