[Intro music]
Although the Greeks do not really cook this way,
the French à la Grecque method
of cooking young spring or autumn vegetables
does have a somewhat Hellenic flavour
with its liberal use of vinegar, fresh herbs and coriander seeds.
The vegetables can be served as a first course,
maybe with a slice of pâté,
or as a piquant accompaniment to cold roasted meats or poultry.
To make vegetable à la Grecque, you will need
button mushrooms, sliced carrots,
pearl onions or Cipollini Onions in this case,
cauliflower, water, white wine vinegar,
olive oil, fresh thyme or dried thyme,
whole black peppercorns, white wine,
tomato paste, coriander seeds, fennel seeds and bay leaves.
Place a large deep heavy skillet on medium heat.
Add the oil,
the wine, the water, the white wine vinegar,
the tomato paste, the spices; so the thyme,
the fennel, the black peppercorns and the coriander seeds
and the bay leaves.
Give it a stir, bring it to a boil.
But meanwhile, prepare the vegetables.
Slice the carrots diagonally.
Then prepare the cauliflower.
Using a paring knife, remove any brown beads
on the top of the cauliflower
Then cut the cauliflower into florets.
So remove the core, cut the florets.
Try to have them all the same size if possible.
Place the florets in the bowl.
And wash them thoroughly with a dash of vinegar.
Trim the stem of the mushrooms.
Then with a absorbent paper,
wash them.
Good. Let's add the vegetables to the pot.
So the mushrooms, the carrots,
the onions and the cauliflowers.
Mix well and cover with the lid
and allow to cook for about 10 minutes
or until the carrots and cauliflower are tender.
I think our vegetables are done. Let's have a look.
With the point of the knife,
check the tenderness of the vegetables.
So they are soft, perfect.
So now, we are going to taste them.
So we will taste just the sauce.
Pretty good; but we did not put any seasoning-salt and pepper.
So freshly ground peppercorn and a good pinch of salt.
Give it a stir.
And taste again.
Perfect! Allow the vegetables to cool down
and serve them as appetiser.