Marinated Celery Hellenic-style

== Description ==
Serves 3
== Ingredients ==
* 1 bunch Pascal celery, 4 cups
* ⅓ 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
=== Garnish ===
* lemon slices
* fennel leaves
== Directions ==
# Scrape celery lightly. Using a sharp knife, cut stalks diagonally into 1 ½ inch pieces. Cut larger pieces in half lengthwise.
# To make the marinade: in a saucepan, combine the oil, lemon juice, herbs, seasonings, and ½ cup water. Bring to a boil.
# 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.
# Store, marinade and all in a covered glass jar in the refrigerator.
# Serve cold, garnished with the lemon and fennel.
== Nutritional information ==
Nutrients for ½ cup calories: 37 exchanges: ½ vegetable; ½ fat : g mg carbohydrate: 2 potassium: 122 protein: negligible sodium: 38 fat: 3 cholesterol: 0 fiber: 1 
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Category:Diabetic-friendly Recipes
Category:Celery Recipes
Category:Greek Vegetarian
Category:Lemon juice Recipes
Category:Side Dish Recipes