Learn how to prepare vegetables à la grecque, the French method of gently cooking vegetables in an aromatic olive-oil and acidic broth. Explore suitable vegetables, seasoning and chilled service.
In a large, deep skillet, combine oil with the wine, water, vinegar, coriander seeds, bay leaves, peppercorns, fennel, thyme, tomato paste and one teaspoon of salt. Bring to a boil over high heat. Add the carrots, pearl onions and mushrooms. Cover and over moderate heat, occasionally stirring, until the carrots and pearl onions are tender, about 10 minutes. Cook until the onions are crisp-tender, then add the cauliflower florets. Cook covered ten more minutes until tender but still firm. Taste and modify the seasoning to taste with salt and pepper.
This recipe is one of 320 in the OCS library — structured into 38 courses through the OCRS™ learning system. Pick a course and learn the technique behind it.
Take your time caramelizing onions — rushing with high heat gives you color without the real depth of sweetness. You'll find techniques like this one across our full course library.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
