Ingredients
- 2 sprigs
- 1 lemon
- 1 thyme
- 1/2 cover the celery
- 1/2 cup water
- 3/8 c olive oil
- 2 tb fennel leaves
- 2 slices parsley
- some pascal celery
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
