Vegetables à la Grecque
User Reviews
4.9
Vegetables à la Grecque
Description
This dish combines a range of fresh vegetables with aromatic spices such as coriander, fennel seeds, saffron threads, black peppercorns, and bay leaves, imparting complex flavor. The vegetables are cooked progressively, starting with the firmest ones, to ensure even doneness without overcooking.
The cooking liquid of white wine, white wine vinegar, olive oil, and water creates a sharp and slightly acidic poaching medium common in Greek cuisine, enhancing the vegetables’ natural flavors and preserving their color and texture. The gentle simmering results in a dish that is both vibrant and nuanced, with a balance of tanginess and savory notes.
Vegetables à la Grecque is served as a cold or room temperature meze or side dish, often alongside grilled meats or other Mediterranean plates. Its bright taste and variety of textures make it refreshing and satisfying.
Ingredients
- 150 milliliters white wine dry
- 60 milliliters olive oil virgin
- 150 milliliters water
- 2 bay leaf
- 60 virgin white wine vinegar
- 90 grams marble potatoes well washed
- 4 thyme sprigs
- 1/4 gram saffron threads
- 1 teaspoon coriander seeds
- 1/4 teaspoon black peppercorn
- 1/2 teaspoon fennel seeds
- 60 grams carrot cut in thick sticks
- 30 grams celery peeled, cut in thick sticks
- 30 grams turnip peeled, cut in thick sticks
- 60 grams cauliflower
- 60 grams fennel bulb cut in thick sticks
- 60 grams shallot
- 2 cloves garlic
- 30 grams button mushrooms cut in quarters
- asparagus optional
- salt 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
User Reviews
Overall Rating
4.9
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