MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Marinated Celery, Hellenic Style
  Categories: Diabetic, Vegetables, Vegetarian
       Yield: 3 servings
  
       1 bn Pascal celery; 4 cups                    -sprigs
     1/3 c  Olive oil                           2    Parsley, fresh, sprigs
       1    Lemon; juice of                          -chopped
 	    2 tb Fennel leaves, fresh;chopped		  White pepper; freshly
      ground
       1    Thyme, fresh sprigs;up to 2   
 
 MMMMM------------------------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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