Vegetables à la Grecque
A flavorful French dish featuring young spring or autumn vegetables with a Mediterranean twist. Cooked in a tangy, aromatic broth with a variety of spices, this dish makes an excellent appetizer or side to roasted meats.
Servings: 4
Calories: 876kcal
Ingredients
- 3 tablespoons extra-virgin olive oil
- 0.25 cup dry white wine
- 0.25 cup water
- 2 tablespoons white wine vinegar
- 0.25 teaspoon coriander seeds
- 2 large bay leaves
- 0.25 teaspoon whole black peppercorns
- 0.25 teaspoon fennel seeds
- 0.25 teaspoon dried thyme
- 3 tablespoons tomato paste
- Salt and freshly ground pepper, to taste
- 0.5 pound carrots, peeled and cut into ¼ inch slices
- 0.5 pound large pearl onions, peeled
- 0.5 cup white mushrooms, quartered
- 0.5 pound cauliflower, cut into 1-inch florets
Instructions
- 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 simmer 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.
- Transfer the vegetables to a bowl and let cool to room temperature, stirring occasionally. Discard the bay leaves and peppercorns before serving. Sprinkle the chopped parsley over top.
- When possible, make the dish a day ahead and keep it covered in the fridge overnight to allow the flavors to develop.
Video
Notes
Although cooked, vegetables à la Grecque are considered a "crudité".
Cooking Tips for Vegetables à la Grecque Recipe
- Vegetable Variations: You can experiment with other vegetables like zucchini, green beans, or bell peppers, depending on what’s in season. Adjust the cooking time accordingly.
- Herb Mix: For a more fragrant dish, consider adding fresh herbs like rosemary or basil in place of the dried thyme. Fresh parsley can also be substituted for the garnish if desired.
- Make-Ahead Dish: As this dish improves after sitting overnight, it’s an ideal choice for preparing in advance for parties or family gatherings.
- Balancing Acidity: Taste the broth while cooking and balance the vinegar with more water if it’s too acidic for your liking. The vinegar adds a tangy punch but should not overpower the dish.
- Serving Suggestion: Serve this dish cold or at room temperature. It pairs wonderfully with pâté, cold meats, or grilled poultry, adding a refreshing contrast.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. This salad tastes even better as it sits, allowing the flavors to meld further.
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