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Onions and Carrots Greek Style In French cooking, a la Grecque refers to different types of vegetables cooked with lemon or vinegar, oil, and coriander and served cold. These marinated vegetables are made ahead because they improve in flavor in the refrigerator. They will keep at least 1 week refrigerated, and are ideal for buffets and to serve as a first course or to mix with a green salad. The vegetables should be cooked briefly to retain some crunchiness. Mushrooms, artichoke bottoms, cauliflower, and even zucchini are often prepared in this manner. The dish can be prepared any time of year, because there are always vegetables in season that are excellent made a la Grecque. This carrot and onion mixture is attractive, inexpensive, and flavorful. 1 pound carrots, peeled (6 or 7 carrots) 1 1/2 pounds large white or yellow onions (5 or 6 onions) 1/2 cup dry white wine 1/4 cup vinegar 1/2 cup water 1/3 cup oil, preferably olive oil 1/2 teaspoon whole black peppercorns 1 teaspoon coriander seeds 1/2 teaspoon dried thyme 1/2 teaspoon fennel seeds 2 teaspoons salt 3 bay leaves 1/4 teaspoon freshly ground black pepper 1/4 cup oil, preferably olive oil, to add to the salad at the end Cut the carrots into 2-inch segments, and each segment into sticks about 3/8 inch thick. Peel the onions and cut into sixths. Separate each section into layers. You should have approximately 3 cups of carrots and 6 cups of onions. Place all the ingredients except the onions and 1/4 cup of oil in a large saucepan, and bring to a boil. Cover and boil for about 6 minutes. Add the onions, bring to a boil, and simmer for another 3 to 4 minutes. The carrots should be a bit soft but still crunchy, and the onions should be firm. Pour the vegetables with the broth into a bowl and let cool. Stir in the reserved oil. Serve cool with crunchy French bread. 6 TO 8 SERVINGS Return to Top | Back to Recipes |
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