Makes 4 servings, for an option use green beans or artichokes instead of celery.
2 cups crisp green celery ribs cut diagonally into 1" slices, then halved
3 T. extra virgin olive oil
1 T freshly squeezed lemon juice
2 T. fennel or dill leaves chopped
2 sprigs each : parsley and thyme, chopped
salt and pepper to taste
In a saucepan, combine all ingredients except celery. Bring to the boil.
Add celery, cover tightly and simmer for 10 minutes until crisp tender.
Cool to room temp and store in fridge. Garnish with lemon slices to serve.
- Serving Size
- ½ cup
- 2 grams
- 3 grams
- 1 gram