- 1 pound [454 g] fresh mushrooms, pearl onions, 1-inch [2.5-cm] long pieces zucchini, small cauliflower flowerets and/or frozen thawed artichoke hearts
- 1/3 cup [80 mL] olive oil
- 2 tablespoons [30 mL] lemon juice or red wine vinegar
- 1/4 teaspoon [1 mL] coriander seeds
- 1/4 teaspoon [1 mL] fennel seeds
- Salt, to taste
- 8 to 10 peppercorns, slightly crushed
- 1 hint celery seeds
- 2 to 6 green onions, all of white and a little of green parts, into 1/2-inch [1.3-cm] pieces
or
5 or 6 French shallots, peeled then sliced
- 2 tablespoons [30 mL] freshly chopped parsley
- Water
|
- Cut larger mushrooms into 4 wedges or half medium ones and leave small ones whole, or cut each pearl onion into 4 wedges or 2 halves leaving smaller onions whole, or cut zucchini pieces or cauliflower into flowerets, or cut large artichoke hearts into 4 wedges or 2 halves leaving smaller ones whole.
- Pour olive oil and lemon juice into a heavy casserole; sprinkle with coriander, fennel and celery seeds.
- Mix in green onion pieces or French shallot slices; salt, then mix in crushed pepper.
- To cook mushrooms, pour in 1/4 cup [60 mL] water, bring to a boil and leave mushrooms to boil, uncovered over medium-high heat for 5 minutes, shaking casserole often.
- To cook onions, use red wine vinegar instead of lemon juice; pour in 3/4 cup [190 mL] water bring to a boil and leave onions to boil, covered over medium-high heat, for 10 minutes.
- Uncover casserole and leave onions to simmer for 2 minutes more, until just golden.
- To cook zucchini pieces, pour in 1/3 cup [80 mL] water, bring to a boil and leave zucchini pieces to boil, covered over medium-high heat for 4 minutes, shaking casserole one or twice while boiling.
- To cook cauliflower flowerets, pour in 1/2 cup [125 mL] water, bring to a boil and leave cauliflower flowerets to boil, covered over medium-high heat for 5 minutes, shaking casserole one or twice while boiling.
- To cook artichoke hearts, pour in 1/2 cup [125 mL] water, bring to a boil and leave artichoke hearts to boil, covered over high heat for 6 minutes, shaking casserole one or twice while boiling.
- Mix together chosen cooked vegetables and freshly chopped parsley; check for seasonings.
- Refrigerate for quite a few hours.
- For the oil to liquify, leave vegetables to warm-up to room temperature before serving.
|
