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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