• Prep Time:
  • Cooking Time:
  • Serves: 3 Servings

Marinated Celery, Hellenic Style

  • Recipe Submitted by on

Category: Vegetables, Diabetic, Vegetarian

 Ingredients List

  • 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


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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