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.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)