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
We can track the history of meal recipes back into antiquity, at least as far into history as the Egypt of the Pharoahs, and maybe further still. Interesting though that is, in the main part, these old cook books were just very simple pictorial instructions for preparing food.
In fact, the oldest recipe discovered so far, according to historians is a collection of ancient tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. Later, there are some recipe books published in the 14th Century : one book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these have no connection with the indian curry that is served today, but rather descriptions of the types of meals enjoyed by the rich and powerful of that time. Later on in the 1400s, the Crusaders brought back many foods and spices from middle-east cuisine, including parsley, basil and rosemary. These new foods and tastes prompted an outbreak in recipe books, the majority of which still exist in academic collections. For the centuries that followed, the wealthy families of the West competed to offer the most extravagent banquests, and because of this the best cooks and their collection of recipes were much in demand. However, it wasn`t until the 1800s that cookery and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to assembling, testing, and publishing recipes to allow everyone to enjoy them. By the time we get to the 20th century, cooking books were in great demand, as a result of higher levels of literacy, people having more leisure time and having more money. The introduction of the TV brought us TV cookery programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting everybody to access thousands of recipes just like those on this recipe site. |
We hope you enjoy this Marinated Celery, Hellenic Style recipe.
