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Articles / TULARC / Food / 20th Century Appetizer Recipes 2 / |  |
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Marinated Celery, Hellenic Style |
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Articles / TULARC / Food / 20th Century Appetizer Recipes 2 / | |
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Marinated Celery, Hellenic Style |
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This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
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
From: "Diabetic Cooking Around the World" by Vilma Liacouras Chantiles
From: Anne MacLellan
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