Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Fennel | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 bn pascal celery, 4 cups
- 1/3 cup olive oil
- 1 lemon, juice of
- 2 tbsp 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
- =
Directions
Scrape celery lightly. Using a sharp knife, cut stalks diagonally into 1 ½ inch pieces. Cut larger pieces in half lengthwise. To make the marinade: in a saucepan, combine the oil, lemon juice, herbs, seasonings, and ½ cup water. Bring to a boil. 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. Store, marinade and all in a covered glass jar in the refrigerator. Serve cold, garnished with the lemon and fennel. nutrients for ½ cup calories: 37 exchanges: ½ vegetable; ½ fat : g mg carbohydrate: 2 potassium: 122 protein: negligible sodium: 38 fat: 3 cholesterol: 0 fiber: 1 serves: 3