Vegetables à la Grecque

Vegetables à la Grecque

from Modern Greek by Andy Harris

Ingredients:

1 3/4 cup white wine
1 cup white wine vinegar
1/2 cup water
3 tablespoons olive oil
6 bayleaves
1 small handful fresh flat-leaf parsley, including stems
4-5 sprigs fresh thyme
1 tablespoon black peppercorns
1 tablespoon coriander seeds
1 teaspoon salt
6 baby turnips, trimmed with a little stem left on and halved
3 baby cauliflowers, quartered
12 shallots or baby onions, peeled whole
10 asparagus spears, trimmed

Although the Greeks do not really ever cook this way, the French à la Grecque method of cooking young spring or autumn vegetables does have a somewhat Hellenic flavor, with its liberal use of vinegar, fresh herbs and coriander seeds.

Put the wine, vinegar, water, olive oil, bay leaves, parsley, thyme, peppercorns, coriander seeds and salt into a large saucepan and bring to a boil. Continue to boil over a high heat until the liquid emulsifies. Drop all the vegetables into the boiling emulsion, adding the asparagus last, and cook for about 10 minutes or until just tender. Drain all the vegetables and reserve some of the emulsified liquid. Combine all the vegetables on a platter and pour the reserved liquid over. Serve hot or cold.

This and many other wonderful recipes may be found in Andy Harris'
Modern Greek from Chronicle Books