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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A great Greek dish that can be served cold or hot. The dish is best when fresh new vegetables are plentiful. Ingredients:
2 tablespoons olive oil |
2 large fennel bulbs, thinly slice with feathery leaves reserved |
1 medium onion, chopped |
2 cloves garlic, crushed |
1 tablespoon coriander seed, lightly crushed |
4 medium tomatoes, peeled and chopped |
1/2 medium cauliflower, divided into florets |
3/4 cup green beans, trimmed |
1 1/2 cups button mushrooms, halved or quartered |
salt & freshly ground black pepper |
2 -3 tablespoons chopped fresh parsley |
Directions:
1. Warm the oil in a large saucepan over moderate heat; add the fennel and onion.
2. Cover and cook for 5 minutes.
3. Add the garlic, coriander seeds, and tomatoes and cook, uncovered, until the vegetables are tender and any liquid has disappeared.
4. In a separate pan steam the cauliflowers and green beans until just tender.
5. Once the fennel and tomato mixture is ready, add the mushrooms and cook gently for 3 to 4 minutes.
6. Stir in the cauliflowers and green beans, and season with salt and black pepper.
7. Remove from the heat and set aside.
8. Sprinkle with parsley and serve warm or cool.
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