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Vegetable a la creque
Recipe serves
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A Little Background
This is one of those recipes where it is really up to the chef that prepares it to add or remove the one or the other ingredient. The vegetables an be interchanged with almost any hard vegetables in season, and then soused in the olive oil, wine and vinegar with the added aromatics. Green vegetables like beans, spinach or peas do generally not work well in this dish as they tend to loose their color through the acid of the vinegar.
The finished dish makes a great salad, fantastic condiment to grilled fish, poultry or meat or a marinated vegetable dish that can be served as part of antipasti or appetizer buffet.