Vegetables A La Grecque Recipe
Ingredients
| Extra virgin olive oil | 1/4 Cup (16 tbs) | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| White wine vinegar | 1/4 Cup (16 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 | |
| 1 pound carrots, peeled and cut into 2-by-1/2-inch sticks | ||
| 1 1/2 pounds medium onions, cut into eighths | ||
| 12 ounces small white mushrooms, quartered | ||
| black pepper | 1 | |
Directions
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.
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.
Chef
