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Mixed Vegetables A La Grecque Recipe
|Water||2 Cup (32 tbs)|
|Whole white onions||1⁄2 Pound (About 9 Small)|
|Whole green beans||1⁄4 Pound (2 Cups)|
|Cauliflowerets||1⁄2 Pound (2 1/2 Cup)|
|Celery strips||1⁄4 Pound (2 Cups)|
|Frozen artichokes||9 Ounce (1 Package)|
|Small fresh mushrooms||1⁄4 Pound (2 Cups)|
|Canned condensed chicken broth||10 1⁄2 Ounce (1 Can)|
|Water||5 1⁄4 Ounce (1/2 Soup Can)|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Garlic||3 Clove (15 gm), minced (Large Cloves)|
|Bay leaves||2 Large|
|Fennel seed||1 Teaspoon|
|Ground coriander||1⁄2 Teaspoon|
|Ground thyme||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 949 Calories from Fat 540
% Daily Value*
Total Fat 61 g93.6%
Saturated Fat 8.1 g40.5%
Trans Fat 0 g
Cholesterol 15 mg
Sodium 2622 mg109.2%
Total Carbohydrates 92 g30.5%
Dietary Fiber 31.6 g126.2%
Sugars 25.8 g
Protein 26 g51.6%
Vitamin A 23.6% Vitamin C 312.1%
Calcium 37.4% Iron 52.3%
*Based on a 2000 Calorie diet
Cover; cook over low heat 10 minutes.
Add cauliflower and celery; cook 5 minutes more.
Add artichokes; cook 5 minutes more.
Add mushrooms; cook 5 minutes or until vegetables are just tender; drain.
Combine ingredients for marinade; add to vegetables.
Cover; bring to boil.
Chill; stir now and then.
Arrange drained vegetables on platter; moisten with a few spoonfuls of marinade.