---------- Recipe via Meal-Master (tm) v8.02
  Categories: Low-cal, Greek, Vegetables, Appetizers
       Yield: 3 servings
       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
       2    Parsley, fresh, sprigs
            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