Vegetables A La Grecque

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Vegetables A La Grecque

 

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

 

Directions:

 

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.

Serves 2 to 4.

 

 

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My Special Thought To You:

 

Life Is Not A Race, But A Journey To Be Savored

Each Step Of The Way!!