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vegetables a la Grecque

Aromatic vegetables cooked in a court boullion (from "Joy of Cooking"). This dish keeps well if covered and refrigerated.

vegetables a la Grecque
Portions 🍽 4 servings
Prep Time ⏱ 0 mins
Cook Time 🔥 0 mins
Total Time ⌛ 0 mins
Times Made Made 0 times
Rating:
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Approximate Nutritional Analysis

Calculated based on 1 of 4 servings

Calories 🔥
863 kcal
Energy
Protein 5% kcal
9.5 g
Muscle & Satiety
Carbs 24% kcal
50.2 g
Energy & Grains
Total Fat 71% kcal
66.2 g
Essential Lipids
Caloric Distribution
Protein 5% Carbs 24% Fat 71%
Dietary Fiber 4.3g
Sodium 456mg
Calculation Coverage 83% of ingredients matched
View Per-Ingredient Nutritional Contribution (12 items) ▼
Ingredient Quantity Est. Weight Calories Protein Carbs Fat
mixed vegetables (approx) 2 lbs 907.2g 1089 kcal 27.2g 136.1g 36.3g
lemons 4 180.0g 52 kcal 1.3g 16.2g 0.4g
olive oil 1 cup 216.0g 1909 kcal 0.0g 0.0g 216.0g
cider vinegar 0.75 cup 180.0g 32 kcal 0.0g 1.6g 0.0g
garlic 2 cloves 6.0g 9 kcal 0.4g 2.0g 0.0g
parsley 3 sprigs 1.5g 0 kcal 0.0g 0.1g 0.0g
whole peppercorns (approx) 6 300.0g 360 kcal 9.0g 45.0g 12.0g
fresh thyme 3 tsp 1.0g 0 kcal 0.0g 0.0g 0.0g
dried oregano 0.25 tsp 1.2g 0 kcal 0.0g 0.0g 0.0g
fennel or celery seeds 1 pinch 0.5g 0 kcal 0.0g 0.0g 0.0g
salt 0.25 tsp 1.2g 0 kcal 0.0g 0.0g 0.0g
water 4 cups 960.0g 0 kcal 0.0g 0.0g 0.0g

* Approximate nutritional values calculated from recipe ingredients using USDA standard food reference data. Actual content may vary depending on specific brands, cooking methods, and substitutions.

Ingredients

(12 items)
  • mixed vegetables
    2 lbs
  • lemons
    4
  • olive oil
    1 cup
  • cider vinegar
    0.75 cup
  • garlic
    2 cloves
  • parsley
    3 sprigs
  • whole peppercorns
    6
  • fresh thyme
    3 tsp
  • dried oregano
    0.25 tsp
  • fennel or celery seeds [optional]
    1 pinch
  • salt
    0.25 tsp
  • water
    4 cups

Directions & Preparation

1.

Use a mix of vegetables that will keep their structure, cut into appealing and manageable shapes, such as artichoke hearts, julienned carrots, celery or fennel pieces, cauliflower florets, trimmed igreen beans, leeks cut lengthwise, pearl onions, whole mushrooms, strips of bell peppers, whole olives.

2.

Immediately squeeze the juice of 2 lemons over the cut vegetables, to prevent discoloration.

3.

Reserve 2 of the lemon peel halves.

4.

Prepare the court boullion from the water, olive oil, water, vinegar, sliced remaining lemons, and the salt and spices (spices may be placed in a spice bag).

5.

Cook the vegetables in the boullion by bringing to a boil, then taking off the heat and allowing to infuse for 15 minutes.

6.

Drain, reserving the marinade, and serve.

7.

Cover with cooled marinade to store in the refrigerator. After refrigeration, bring up to room temperature before serving.