Vegetables à la grecque
- Preparation and cooking time
- Total time
- + infusing
- Easy
- serves 8
Skip to ingredients
- 250ml chicken stock
- 250ml white wine
- 60ml olive oil
- 60ml lemon juice
- 60g shallotdiced
- 5g salt
- 5 black peppercorns
- 1 bay leaves
- 6g fennel seeds
- 8g mustard seeds
- 5g coriander seeds
- a small bunch flat-leaf parsley stalks
- a few sprigs thyme
- 8 baby carrotsscrubbed and halved
- 1 small bulb fenneltrimmed and sliced
Nutrition: per serving
- kcal43
- fat1.2g
- saturates0.1g
- carbs4.9g
- sugars2.6g
- fibre3g
- protein1.1g
- salt0.2g
Method
step 1
Put all the ingredients for the pickle into a pan and bring to a simmer for 5 minutes. Cool to room temperature, cover and infuse overnight.
step 2
Strain the liquor though a fine sieve, discarding the solids, then bring the pickle to a simmer in a pan, and add the vegetables. Cook until just tender, about 5 minutes. Drain and serve alongside the pork pie with the rest of the accompaniments.
