Title: Marinated Celery, Hellenic Style
Categories: Diabetic Greek Vegetable Appetizer Vegan
Yield: 3 Servings

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
FOR GARNISH
		Lemon slices
		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

previous

next