• Healthy
• Make-Ahead

Ingredients

1. 1/4 cup plus 2 tablespoons extra-virgin olive oil
2. 1/2 cup dry white wine
3. 1/2 cup water
4. 1/4 cup white wine vinegar
5. 1 teaspoons coriander seeds
6. 3 bay leaves
7. 1/2 teaspoon whole black peppercorns
8. 1/2 teaspoon fennel seeds
9. 1/2 teaspoon dried thyme
10. Salt
11. 1 pound carrots, peeled and cut into 2-by-1/2-inch sticks
12. 1 1/2 pounds medium onions, cut into eighths
13. 12 ounces small white mushrooms, quartered
14. Freshly ground pepper

Directions

1. In a large, deep skillet, combine 1/2 cup of the oil with the wine, water, vinegar, coriander seeds, bay leaves, peppercorns, fennel, thyme and 1 teaspoon of salt. Bring to a boil over high heat. Add the carrots. Cover and simmer over moderate heat, stirring occasionally, until the carrots are barely tender, about 5 minutes. Add the onions and mushrooms, cover and simmer, stirring occasionally, until the onions are crisp-tender, 3 minutes.
2. Transfer the vegetables to a bowl and let cool to room temperature, stirring occasionally. Stir in the remaining 2 tablespoons of olive oil and season with salt and pepper. Discard the bay leaves and peppercorns before serving.

Make Ahead

The vegetables can be refrigerated for up to 1 week.