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 cups                    -sprigs
   1/3 c  Olive oil                           2    Parsley, fresh, sprigs
     1    Lemon; juice of                          -chopped
     2 tb Fennel leaves, fresh;chopped             White pepper; freshly ground
     1    Thyme, fresh sprigs;up to 2

MMMMM------------------------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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