Recipe for Vegetables a La Grecque 
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Yield:
4
Ingredients:
Amount Ingredient
For the bouillon: ----------------
2 tbl virgin olive oil
2 x shallots peeled and finely chopped
1 clv garlic peeled and crushed
150 ml dry white wine
1 tbl white wine vinegar
2 x fresh thyme sprigs bruised
2 x bay leaves
6 x coriander seeds bruised
large pinch of saffron threads
2 x strips of orange rind
1/4 x level tsp sea salt
6 x white peppercorns lightly crushed
----------------- For the vegetables: ----------------
900 gm mixed baby vegetables such as carrots turnips fennel broccoli asparagus courgettes and broad beans trimmed peeled halved and quartered
5 tbl virgin olive oil
1 x salt and freshly ground black pepper
1 x juice of 1/2 lemon
Instructions:
Instructions: For the bouillon heat the oil in a pan on the simmering plate; add shallots and garlic and cook gently for 2 to 3 minutes until soft and translucent.

Add remaining ingredients and 300ml water.

Bring to the boil then transfer to the simmering oven for 30 to 45 minutes.

Meanwhile prepare the vegetables.

Peel and cut the carrot into thumb sized pieces.

Peel and quarter the turnip.

Quarter the fennel.

Break the broccoli into florets.

Snap off the coarse end of the asparagus. Thickly slice the courgette.

Cook the vegetables: heat the oil in a large saute pan on the simmering plate then add the slowercooking root vegetables (carrots and turnips) and cook for 4 to 5 minutes.

Add the broccoli fennel and carrot and cook for 2 to 3 minutes.

Finally add the asparagus courgettes and beans and cook for a final 2 to 3 minutes.

Pour the bouillon into the pan bring to the boil and poach the vegetables in the simmering oven for 5 minutes then cool slightly.

To serve season and add lemon juice to taste.

Garnish with yellow pepper.

To save time you could use fresh vegetable stock (available from supermarkets) instead of making the bouillon.

Serves 4

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