Vegetables A La Grecque
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Ingredients
1½ cups water
¼ cup olive oil
2 lemons (juice)
1 tsp salt
2 or 3 cloves of garlic
1 bay leaf
1 sprig parsley
1 celery top
1 tsp dried thyme
fennel sprig or fennel seeds* (optional)
½ tsp white pepper
dash of hot pepper sauce (SCD-safe)
12 small artichokes (about 2 inches) or 12 hearts
2 pounds large-stalked asparagus
20 scallions
12-16 small zucchini (about 2 inches)
12-16 whole baby carrots
1 pound small mushrooms
28-30 small white onions
Toppings: Parsley, chives and tarragon.
354 ml water
59 ml olive oil
2 lemons (juice)
1 tsp (5 ml) salt
2 or 3 cloves of garlic
1 bay leaf
1 sprig parsley
1 celery top
1 tsp (5 ml) dried thyme
fennel sprig or fennel seeds* (optional)
½ tsp (2.5 ml) white pepper
dash of hot pepper sauce (SCD-safe)
12 small artichokes (about 2 inches) or 12 hearts
2 pounds large-stalked asparagus
20 scallions
12-16 small zucchini (about 2 inches)
12-16 whole baby carrots
454 grams small mushrooms
28-30 small white onions
Toppings: Parsley, chives and tarragon.
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Instructions
- Combine the first 12 ingredients (water through hot sauce) and bring to a boil.
- Boil for 5 minutes.
- Add fresh vegetables and simmer until just tender. Do not overcook.
- Let them cool in the sauce.
- Serve chilled with some sauce spooned over; or drain, and serve with a vinaigrette sauce.
- Or, the vegetables can be removed when they're done, the sauce cooked down until somewhat reduced, then cooled and poured over the vegetables.
- Top with chopped parsley, chives and fresh tarragon.
Nutritional Info
Storage
Notes
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