Vegetables a la Grecque

VEGETABLES A LA GRECQUE Just something I found on my CD, I have not done this. Ingredients

SAUCE

water 1 1/2 cups olive oil 1/4 cup lemons (juice) 2 salt 1 teaspoon garlic 2 or 3 cloves bay leaf 1 parsley 1 sprig celery top 1 dried thyme 1 teaspoon fennel sprig or fennel seeds* (optional) white pepper 1/2 teaspoon dash of hot pepper sauce

VEGETABLES small artichokes (about 2 inches) or 12 hearts 12 large-stalked asparagus 2 pounds scallions 20 small zucchini (about 2 inches) 12-16 whole baby carrots 12-16 small mushrooms 1 pound white onions 28-30 small

Instructions 1. Combine all the ingredients of the sauce and bring to a boil. Boil for 5 minutes. 2. Add fresh vegetables and simmer until just tender. Do not overcook. 3. Let them cool in the sauce. 4. Serve chilled with some sauce spooned over; or drain, and serve with vinaigrette sauce. Or, the vegetables can be removed when they're done, the sauce cooked down until somewhat reduced, then cooled and poured over the vegetables. 5. Top with chopped parsley, chives and fresh tarragon. Notes then try them cautiously. (BTVC) Any number of vegetables may be cooked in this sauce and served cold. As a first course or with cold meats or fish as a main lunch dish. Or serve several vegetables a la grecque on a combination hors-d'oeuvre tray with stuffed eggs, sliced tomatoes, thinly sliced cold meat. Vegetables cooked in this manner may be kept in refrigerator for several days.
 * Do not use seeds of any kind until three months after the last symptom has disappeared and

Jenn B aka Mom2Sam and Tiny http://groups.yahoo.com/group/1recipes_galore2007-holidays http://groups.yahoo.com/group/1Recipes_Galore2007 Check them out

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