Marinated Celery, Hellenic Style

Recipe Ingredients

1		Pascal celery - 4 cups
1/3 cup	78ml	Olive oil
1		Lemon - juice of
2 tablespoons	30ml	Fennel leaves - fresh, chopped
1		Thyme - fresh sprigs, up to 2
2		Parsley - fresh, sprigs
		White pepper - freshly ground
		For Garnish
		Lemon slices
		Fennel leaves

Recipe Instructions

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.

Source:
"Diabetic Cooking Around the World" by Vilma Liacouras Chantiles

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.