Greek-Style Vegetables
By nyro
Ingredients
- 12 small fresh onions
- 6 baby carrots
- 12 young turnips
- 6 mini cauliflower
- 1 red pepper
- 1 lemon (organic)
- 2 tablespoons coriander seeds
- cilantro leaves
- scant 1 cup of dry white wine
- 5 tablespoons olive oil
- salt and pepper
Details
Servings 6
Level of difficulty Easy
Preparation time 10mins
Cooking time 20mins
Cost Budget Friendly
Preparation
Step 1
Peel the vegetables, leaving a few leaves. Rinse well with water. Cut the pepper lengthwise, taking care to remove the seeds and white filaments. Cut the lemon into thin half-slices after washing thoroughly rinsed.
Step 2
Heat oil, wine, coriander seeds, salt and pepper in a skillet. Add the sliced lemons. Bring to a boil, then add carrots and onions. Boil 5 minutes before adding turnips, cauliflower and peppers. Reduce heat and simmer 10 minutes.
Step 3
Remove from heat and let cool. Add the cilantro leaves and reserve in refrigerator.
Step 4
These vegetables can be eaten cold or as part of an appetizer or as an accompaniment to meat or cold fish.
Step 5
Enjoy!
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