Marinated Celery, Hellenic Style

Course : Vegetables
Serves: 3
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 bunch pascal celery -- 4 cups
1/3 cup olive oil
1 medium lemon -- juice of
2 tablespoons fennel leaves -- fresh,chopped
1 teaspoon thyme -- fresh sprigs,up to 2 sprigs
2 bunch parsley -- fresh, sprigs chopped
1 teaspoon white pepper -- freshly ground
6 slices lemon slices
1 bunch fennel leaves

Preparation / Directions:

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.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Vegetables Recipes