Legumes a la Grecque

MARINATED VEGETABLES

Legumes a la Grecque (lay-gume ah lah grek) is a traditional French of vegetables cooked and marinated in an oil, wine and herb marinade, served chilled.

4 SERVINGS iMARINADE

10 fl. oz. home-made chicken stock

15 fl. oz. dry white wine

2 fl. oz. lemon juice

2 tablespoons tarragon vinegar

1 garlic clove, crushed

1 teaspoon salt

½ teaspoon black pepper bouquet garni, consisting of

4 parsley sprigs,

1 thyme spray and

1 bay leaf tied together

5 fl. oz. olive oil

1 teaspoon dried chervil

VEGETABLES

2 celery hearts, quartered

2 small leeks, trimmed, washed and cut into

1-inch lengths

2 green peppers, white pith removed, seeded and coarsely shredded 8 oz. French beans, trimmed, washed and cut into 1-inch lengths 8 small white onions, peeled and halved 4 canned artichoke hearts, drained and quartered 4 parsley sprigs 2 lemons, cut into wedges

Place all the marinade ingredients in a large saucepan. Bring the liquid to the boil over moderate heat. Reduce the heat to low, cover the pan and simmer for 30 minutes, stirring occasionally. Remove the pan from the heat. Pour the marinade through a fine wire strainer into a clean, large saucepan. With the back of a wooden spoon, press down on the seasonings in the strainer to extract all the juices. Discard the contents of the strainer.

Return the pan to low heat. Add the celery hearts, leeks, green peppers, beans and onions to the marinade. Simmer the vegetables until they are cooked but still crisp.

With a slotted spoon, remove the vegetables from the pan and place them in a large mixing bowl. Add the artichoke hearts.

Pour over the marinade and set aside to cool to room temperature.

Cover the bowl with aluminium foil and refrigerate for 6 hours or overnight, basting the vegetables occasionally with the marinade.

Remove the bowl from the refrigerator. With a slotted spoon, lift the vegetables out of the bowl and arrange them in a chilled serving dish. Spoon over 4 to 6 tablespoons of the marinade and discard the rest. Garnish with the parsley sprigs and lemon wedges and serve immediately.

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