Ingredients

1 bunch Pascal celery (4 C.)
1/3 C. olive oil
1 lemon, juice of
2 Tbsp. fennel leaves, fresh, chopped
1 to 2 fresh sprigs thyme
2 sprigs fresh parsley, chopped
white pepper, freshly ground
lemon slices, for garnish
fennel leaves, for garnish

Cooking Instructions

Scrape celery lightly. Using a sharp knife, cut stalks diagonally into 1-1/2 inch pieces. Cut larger pieces in half lengthwise. To make the marinade: In a saucepan, combine the oil, lemon juice, herbs, seasonings, and 1/2 C. 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 and 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.
 
 
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