In France, vegetables prepared à la Grecque ("in the Greek style") are cooked with vinegar or lemon, olive oil and coriander and other seasonings, then allowed to marinate in the refrigerator and served cool. 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. More Vegetable Dishes

Jacques Pépin
March 2007

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Recipe Summary

active:
25 mins
total:
45 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.