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Measurements
      Title: MARINATED CELERY, HELLENIC STYLE
 Categories: Low-cal, Greek, Vegetables, Appetizers
      Yield: 3 servings
 
      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

------------------------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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