1 bunch 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
MMMMMFOR GARNISH
Lemon slices
Fennel leaves
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.
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
Servings: 3 servings
Marinated Celery, Hellenic Style Recipe brought to you by Recipe Ideas
Categories: Diabetic; Vegetables; Vegetarian
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions far back into the distant past, in truth as far back into recorded history as the ancient Egyptians, and maybe even further. In practice though, in the main part, these ancient cookbooks were just very basic hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to experts are some clay tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Progressing into The time of the romans around 25BC a roman called Apicius created a few scripts which described recipes prepared by his fellow Romans. In his publication, Apicius tells us how the roman meals were separated into appetizers, main course and afters, something we still use today. Aspicius tells us how the cooks of Roman times were skilled in the use of a good variety of herbs and spices, including a few you will know like bay, fennel and parsley. Later, in the 15th century, people returning from the crusades brought us many new spices and herbs from Arab countries, including spices such as parsley, basil and rosemary. The introduction of these new tastes created an increase in manuscripts on cookery, many of which are kept safe in academic collections. By the advent of the 1900s, cookbooks were increasing in popularity mostly due to more people being able to read, leisure time and disposable income. Like it or not, the introduction of TV gave us celebrity chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Marinated Celery, Hellenic Style recipe.
