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Vegetables à la Grecque
4.9 from 144 votes

Vegetables à la Grecque

Vegetables à la Grecque features a medley of vegetables including marble potatoes, carrot, celery, turnip, cauliflower, fennel bulb, shallot, garlic, button mushrooms, and optionally asparagus, cooked in a broth of white wine, vinegar, water, olive oil, and fragrant spices. The vegetables are simmered just to tender-crisp, retaining their texture while absorbing the tangy, herby flavors.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 servings
Course: Salad
Cuisine: French

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

    Cup of Yum
  1. In a skillet or on a tray in the oven, lightly toast the fennel and coriander seeds.
  2. Combine all liquids in a pan large enough to hold all ingredients, add the salt and toasted spices, the peppercorns and bring to boil.
  3. Add the hardest vegetables (those which take the longest to cook) first: carrots, celery, turnip, shallots and fennel.
  4. Bring it back to boil and simmer for approximately 8 minutes, or until the vegetables are medium done.
  5. Add the potatoes, garlic cloves and cauliflower and simmer further for 5 minutes until all vegetables are almost soft.
  6. 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