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Categories: Vegetables, Vegetarian

Vegetables à la grecque with haricots verts and cilantro

THE vegetables -- crisp-tender baby carrots, artichokes, mushrooms, cauliflower florets, pearl onions -- are gorgeous, their colors bright and true. Quartered or halved or left intact, gently cooked in olive oil and an aromatic court bouillon, then cooled and served ... Read more

Total time: 50 minutes, plus cooling time | Serves 4
  • 2 tablespoons plus 1/4 -cup good-quality olive oil, divided
  • 2 shallots, sliced
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon celery seed
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 2 sprigs fresh thyme
  • 2 fresh bay leaves
  • 4 slices lemon
  • 4 parsley stems
  • 4 cilantro stems
  • 1 cup white wine
  • 12 baby turnips, stems cut short, rinsed and halved if larger than 1 inch across
  • 12 baby leeks, green parts removed, rinsed and halved lengthwise if larger than 1 inch across
  • 2 red Belgian endives, cut in half lengthwise
  • 1 cup haricots verts, ends trimmed
  • 1/8 teaspoon sea salt
  • Freshly ground black pepper
  • Fresh cilantro leaves for garnish

Step 1Combine 2 tablespoons of the olive oil, sliced shallots, the fennel, coriander and celery seeds, black pepper, cayenne, thyme, bay leaves, lemon slices, and the parsley and cilantro stems in a 12- to 13-inch sauté pan with a cover. Cover and sweat over low heat for 10 minutes.

Step 2Add the wine and 1 cup water and bring to a boil. Add the turnips, leeks and endives in a single layer on the bottom of the pan, cover and simmer over low heat for 10 minutes. (If the haricots verts are large, add them at the very end of cooking so that they cook with the other vegetables for about a minute. Otherwise, leave them out for now.)

Step 3Pour the contents of the pot into a large bowl. Add the haricots verts, remaining olive oil and salt. (If the haricots verts were cooked, add just the olive oil and salt.)

Step 4Allow the vegetables to cool in the cooking liquid. The vegetables can be refrigerated for up to 2 days. Discard the lemon slices. Serve the vegetables at room temperature with a spoonful of the poaching liquid drizzled over. Garnish with a grind of black pepper and some leaves of fresh cilantro.

Each serving:
209 calories; 5 grams protein; 22 grams carbohydrates; 11 grams fiber; 11 grams fat; 2 grams saturated fat; 0 cholesterol; 180 mg. sodium.
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