Starters · Recipe No. 1030
Vegetables à la Grecque
- Serves 4
- Cook 15 min
- Chill 12 hrs
- French
Method
Wash the vegetables and trim if necessary. Cut into small, even pieces if too large.
If using button or pickling onions, heat the oil in a shallow pan and fry them gently for a couple of minutes, then add the remaining ingredients; otherwise bring all the ingredients to the boil in a pan.
Cover with a cartouche (greased greaseproof paper) and boil over a high heat until the vegetables are tender, about 10–15 minutes, and the liquid has partly evaporated to form a light sauce.
Let the dish cool, then add more lemon juice and seasoning to taste.
Chill in the liquid for at least twelve hours before serving.
Tip: tap a step to tick it off as you cook.
Chef’s notes
- This variation on the classic hors d'oeuvre can be made with mushrooms and button onions, artichokes, leeks, cauliflower, pickling onions, celery, fennel or celeriac.
- You can use a delicate vinegar such as cider vinegar instead of lemon juice for a change.
Shopping list for 4 portions
Fruit & veg
Tins, jars & stock
Oils, vinegars & sauces
Wine & drinks
Fresh herbs
Store cupboard (check you have)
Converted from the original Cookeryonline recipe page and the original recipe card.
