Vegetables A La Grecque
|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|
|Whole black peppercorns||1⁄2 Teaspoon|
|Fennel seeds||1⁄2 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|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.