Vegetables à la Grecque (Greek-Styled Veggies)
This is a popular French dish, although the name might imply otherwise.
This is one of those recipes where the ingredients are really up to the chef, so don’t be shy to experiment with different types of vegetables. You can prepare it with seasonal vegetables, souse them in the olive oil, wine and vinegar, with the added herbs, of course.
However, green vegetables like beans, spinach or peas don’t work well in this dish as they tend to loose their color due to the acidic vinegar.
The finished dish makes a great salad, or a fantastic side dish to grilled fish, poultry or pork. It can also be served as part of antipasti or appetizer buffet.
Enjoy this classic vegetables à la grecque recipe!
Vegetables à la Grecque
Ingredients
- 150 milliliters white wine dry
- 60 milliliters olive oil virgin
- 150 milliliters water
- 2 bay leaves
- 60 virgin white wine vinegar
- 90 grams marble potatoes well washed
- 4 sprigs thyme
- 1/4 gram saffron threads
- 1 teaspoon coriander seeds
- 1/4 teaspoon black peppecorns
- 1/2 teaspoon fennel seeds
- 60 grams carrots cut in thick sticks
- 30 grams celery & turnips peeled, cut in thick sticks,
- 60 grams cauliflower
- 60 grams fennel bulb cut in thick sticks
- 60 grams shallots
- 2 cloves garlic
- 30 grams button mushrooms cut in quarters
- asparagus optional
- sea salt
Instructions
- In a skillet or on a tray in the oven, lightly toast the fennel and coriander seeds.
- Combine all liquids in a pan large enough to hold all ingredients, add the salt and toasted spices, the peppercorns and bring to boil.
- Add the hardest vegetables (those which take the longest to cook) first: carrots, celery, turnip, shallots and fennel.
- Bring it back to boil and simmer for approximately 8 minutes, or until the vegetables are medium done.
- Add the potatoes, garlic cloves and cauliflower and simmer further for 5 minutes until all vegetables are almost soft.
- Add all remaining vegetables, bring back to boil one last time and simmer for a further 2-5 minutes until all vegetables are cooked but still crunchy.
Notes
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