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Name: Marinated Celery, Hellenic Style
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 3
Cuisine: American
Ingredients: 1/3 c olive oil; Lemon slices; 1 bn Pascal celery; 4 cups; White pepper; freshly ground; Fennel leaves; 2 tb Fennel leaves, fresh;chopped; 1 Lemon juice of; 1 Thyme, fresh sprigs;up to 2; 2 Parsley, fresh, sprigs

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INGREDIENTS

1/3 c olive oil
Lemon slices
1 bn Pascal celery; 4 cups
White pepper; freshly ground
Fennel leaves
2 tb Fennel leaves, fresh;chopped
1 Lemon ; juice of
FOR GARNISH
1 Thyme, fresh sprigs;up to 2
2 Parsley, fresh, sprigs

Servings

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. 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

NOTES

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Marinated Celery, Hellenic Style

1/3 c olive oil
 Lemon slices
1 bn Pascal celery; 4 cups
 White pepper; freshly ground
 Fennel leaves
2 tb Fennel leaves, fresh;chopped
1 Lemon juice of
 FOR GARNISH
1 Thyme, fresh sprigs;up to 2
2 Parsley, fresh, sprigs

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    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

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Nutrition

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Serving Size: 1 Serving (49g)
Recipe Makes: 3 Servings

Calories: 62
Calories from Fat: 55 (89%)

Amt Per Serving		% DV

	Total Fat 6.1g	8 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 4.3g
	Polyunsanturated Fat 0.7g
Cholesterol 0mg		0 %
Sodium 5mg		0 %
Potassium 82.3mg		2 %
Total Carbohydrate 4.4g		1 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 2.5g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 62

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