Marinated Celery, Hellenic Style

Ingredients

some pascal celery
80 ml olive oil
1 lemon
12 gr fennel leaves
1 thyme
2 sprigs
2 slices parsley
120 ml water
1/2 cover the celery

Instructions

Serve cold, garnished with the lemon and fennel. Nutrients for half cup Calories: 37 Exchanges: half vegetable; half fat : g mg carbohydrate: 2 potassium: 122 protein: negligible sodium: 0ºC at: 3 cholesterol: -20ºC iber: 1 SERVES: 3 SOURCE: _Diabetic Cooking Around the World_ by Vilma Liacouras Chantiles posted by Anne MacLellan