Vegetables A La Grecque

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* Exported from MasterCook *

 

Vegetables A La Grecque

 

Recipe By :Anne Sheasby / pg. 64

Serving Size : 4 Preparation Time :0:00

Categories : Salads Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup white wine

1 teaspoon olive oil

2 tablespoons lemon juice

2 bay leaves

sprig fresh thyme

4 juniper berries

1 pound leeks (cut in 1 in. lengths) -- trimmed

1 small cauliflower -- broken into florets

4 sticks celery -- sliced diagonally

2 tablespoons fresh parsley -- chopped

salt -- to taste

black pepper -- to taste

 

Put the wine, oil, lemon juice, bay leaves, thyme and juniper berries into a

large, heavy-based saucepan and bring to a boil. Cover and let simmer

for 20 minutes.

 

Add the leeks, cauliflower and celery. Simmer very gently for 5-6 minutes

or until just tender.

 

Remove the vegetables with a slotted spoon and transfer them to a

serving dish. Briskly boil the cooking liquid for 15-20 minutes, or until

reduced by half. Strain.

 

Stir the parsley into the liquid and season with salt and pepper to taste.

Pour over the vegetables and leave to cool. Chill in the fridge for at

least 1 hour before serving.

 

Source:

" Best Ever Fat Free Cookbook "

S(McFormatted by):

" Cherokee99504 "

Copyright:

" 2001 Anness Publishing Limited "

 

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Per Serving (excluding unknown items): 55 Calories; 1g Fat (36.7% calories

from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

46mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 0 Fat.

 

NOTES : This simple side salad is made with winter vegetables, but you

can vary it according to the season. This combination of

vegetables makes an ideal, low fat side salad to serve with

grilled lean meat or poultry, or with thick slices of fresh, crusty

bread.

 

Cook's Tip: Choose a dry or medium-dry white wine for best

results.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

 

 

 

 

 

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