Vegetables A La Grecque

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Vegetables A La Grecque

 

 

Serves 2 to 4.

 

2 Tbsp. olive oil

2 medium fennel bulbs, thinly slice with feathery leaves reserved

1 medium size onion, chopped

2 cloves garlic, crushed

1 Tbsp coriander seeds, lightly crushed

4 medium tomatoes, peeled and chopped

½ medium cauliflower, divided into florets

¾ cup green beans, trimmed

1 ½ cup button mushrooms, halved or quartered

salt and freshly ground black pepper

2 to 3 Tbsp chopped fresh parsley

 

Warm the oil in a large saucepan over moderate heat; add the fennel and

onion. Cover and cook for 5 minutes. Add the garlic, coriander seeds, and

tomatoes and cook, uncovered, until the vegetables are tender and any liquid

has disappeared.

 

In a separate pan steam the cauliflowers and green beans until just tender.

 

Once the fennel and tomato mixture is ready, add the mushrooms and cook

gently for 3 to 4 minutes. Stir in the cauliflowers and green beans, and

season with salt and black pepper. Remove from the heat and set aside.

Sprinkle with parsley and serve warm or cool.

 

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