Marinated Celery, Hellenic Style
Yield
3 servingsPrep
15 minCook
15 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
celery
|
*
|
| ⅓ | cup |
olive oil
|
|
| 1 | each |
lemon
juice of |
|
| 2 | tablespoons |
fennel fronds
fresh, chopped |
*
|
| 1 | sprig |
thyme
fresh |
*
|
| 2 | sprigs |
parsley leaves
fresh, chopped |
|
| 1 | x |
white pepper
|
*
|
| Garnish | |||
| 1 | slices |
lemon
|
*
|
| 1 | x |
fennel fronds
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
celery
|
*
|
| 79 | ml |
olive oil
|
|
| 1 | each |
lemon
juice of |
|
| 3E+1 | ml |
fennel fronds
fresh, chopped |
*
|
| 1 | sprig |
thyme
fresh |
*
|
| 2 | sprigs |
parsley leaves
fresh, chopped |
|
| 1 | x |
white pepper
|
*
|
| Garnish | |||
| 1 | slices |
lemon
|
*
|
| 1 | x |
fennel fronds
|
*
|
Directions
Scrape celery lightly. Using a sharp knife, cut stalks diagonally into 1½ 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.
