Marinated Celery Hellenic-style

Description

Serves 3

Ingredients

• 1 bunch Pascal celery, 4 cups
• ⅓ cup olive oil
• 1 lemon, juice of
• 2 tbsp fennel leaves, fresh, chopped
• 1 thyme, fresh sprigs, up to 2 sprigs
• 2 parsley, fresh, sprigs, chopped
• white pepper, freshly ground

Garnish

• lemon slices
• fennel leaves

Directions

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

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