Marinated Celery Hellenic-style

Ingredients

 * 1 bn pascal celery, 4 cups
 * 1/3 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
 * for 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. 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 serves: 3