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