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Vegetables A La Grecque

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  Extra virgin olive oil 6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
  Dry white wine 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
  White wine vinegar 1⁄4 Cup (4 tbs)
  Coriander seeds 1 Teaspoon
  Bay leaves 3
  Whole black peppercorns 1⁄2 Teaspoon
  Fennel seeds 1⁄2 Teaspoon
  Dried thyme 1⁄2 Teaspoon
  Salt To Taste
  Carrots 1 Pound, peeled and cut into 2 by 1/2 inch sticks
  Medium onions 1 1⁄2 Pound, cut into eighths
  Small white mushrooms 12 Ounce, quartered
  Freshly ground black pepper 1

1. In a large, deep skillet, combine 1/4 cup of the olive oil with the white wine, water, white wine vinegar, coriander seeds, bay leaves, black peppercorns, fennel seeds, dried thyme and 1 teaspoon of salt. Bring the mixture to a boil over high heat. Stir in the carrot sticks until well coated with the liquid and seasonings. Cover and simmer over moderate heat, stirring oc'casion-ally, until the carrots are barely tender, about 5 minutes. Stir in the onion wedges and mushroom quarters, coverthe skillet and simmer, stirring occasionally, until the onions are crisp-tender, about 3 minutes.
2. Transfer the vegetables, seasonings and cooking liquid to a large bowl and let cool to room temperature, stirring occasionally. Stir in the remaining 2 tablespoons of olive oil and season with salt and black pepper. Remove and discard the bay leaves and black peppercorns before serving the vegetables at room temperature or chilled.

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Vegetables A La Grecque Recipe