Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bunch pascal celery -- 4 cups
1/3 cup olive oil
1 lemon -- juice of
2 tablespoons 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 |
Preparation:
1. Scrape celery lightly. Using a sharp knife, cut stalks diagonally into 1 1/2 inch pieces. Cut larger pieces in half lengthwise.
2. To make the marinade: In a saucepan, combine the oil, lemon juice, herbs, seasonings, and 1/2 cup water. Bring to a boil.
3. 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.
4. Store, marinade and all in a covered glass jar in the refrigerator. Serve cold, garnished with the lemon and fennel. |