Although the Greeks do not really ever cook this way, the French à la Grecque method of cooking young spring or autumn vegetables does have a somewhat Hellenic flavor, with its liberal use of vinegar, fresh herbs and coriander seeds. The vegetables can be served as a first course, maybe with a slice of pâté, or as a piquant accompaniment to cold roasted meats or poultry.
Prep Time20 minutesmins
Cook Time25 minutesmins
Chill Time1 dayd
Total Time45 minutesmins
Course: Appetizer
Cuisine: French
Keyword: Vegetables à la Grecque
Servings: 4
Ingredients
3tablespoonsextra-virgin olive oil
0.25cupdry white wine
0.25cupwater
2tablespoonswhite wine vinegar
0.25teaspooncoriander seeds
2largebay leaves
0.25teaspoonwhole black peppercorns
0.25teaspoonfennel seeds
0.25teaspoondried thyme
3tablespoonstomato paste
Salt and freshly ground pepper,to taste
0.5poundcarrots,peeled and cut into ¼ inch slices
0.5poundlarge pearl onions,peeled
0.5cupwhite mushrooms,quartered
0.5poundcauliflower,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".