Description Edit

Serves 3

Ingredients Edit

Garnish Edit

Directions Edit

  1. Scrape celery lightly. Using a sharp knife, cut stalks diagonally into 1 ½ inch pieces. Cut larger pieces in half lengthwise.
  2. To make the marinade: in a saucepan, combine the oil, lemon juice, herbs, seasonings, and ½ cup water. Bring to a boil.
  3. Drop the celery into the marinade. Stir, and add only enough water to half cover the celery.
  4. Invert a dish over the celery. Cover pan and simmer for 10 minutes or until crisp-tender.
  5. Cool in the marinade.
  6. Store, marinade and all in a covered glass jar in the refrigerator.
  7. Serve cold, garnished with the lemon and fennel.

Nutritional information Edit

Nutrients for ½ cup calories: 37 exchanges: ½ vegetable; ½ fat : g mg carbohydrate: 2 potassium: 122 protein: negligible sodium: 38 fat: 3 cholesterol: 0 fiber: 1

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