1 bunch Pascal celery, 4 cups
1/3 cup Olive oil
1 Lemon, juice of
2 tbsp 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
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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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