| 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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