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Title: MARINATED CELERY, HELLENIC STYLE
Categories: Low-cal, Greek, Vegetables, Appetizers
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
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