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