MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Marinated Celery, Hellenic Style
 Categories: Diabetic, Vegetables, Vegetarian
      Yield: 3 Servings
 
      1 bn Pascal celery (4 c)
    1/3 c  Olive oil
      1    Lemon; juice of
      2 tb Fresh fennel leaves;
           - chopped
      1    Fresh thyme sprigs; up to 2
      2    Fresh parsley sprigs;
           - chopped
           White pepper;
           - freshly ground

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           Lemon slices
           Fennel leaves
 
  Scrape celery lightly. Using a sharp knife, cut stalks diagonally
  into 1-1/2" pieces. Cut larger pieces in half lengthwise.
  
  Marinade:

  In a saucepan, combine the oil, lemon juice, herbs, seasonings, and
  1/2 cup water. Bring to a boil.
  
  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.
  
  Store, marinade and all in a covered glass jar in the refrigerator.
  Serve cold, garnished with the lemon and fennel.
  
  Exchanges: 1/2 Vegetable, 1/2 Fat

  Recipe by Vilma Liacouras Chantiles

  Recipe FROM: Diabetic Cooking Around the World

  Posted by: Anne MacLellan
 
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