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

 * 1) Scrape celery lightly. Using a sharp knife, cut stalks diagonally into 1 ½ inch pieces. Cut larger pieces in half lengthwise.
 * 2) To make the marinade: in a saucepan, combine the oil, lemon juice, herbs, seasonings, and ½ cup water. Bring to a boil.
 * 3) Drop the celery into the marinade. Stir, and add only enough water to half cover the celery.
 * 4) Invert a dish over the celery. Cover pan and simmer for 10 minutes or until crisp-tender.
 * 5) Cool in the marinade.
 * 6) Store, marinade and all in a covered glass jar in the refrigerator.
 * 7) 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