Recipes around the world compilation

Aromatic Vegetables

By PutoPinoy on Saturday, November 14, 2009 At Saturday, November 14, 2009

  • 1 lb. mushrooms, sm. onions or zucchini, in 1" pieces or cauliflower in sm. flowerets, or 1 pkg. frozen artichoke hearts
  • 1/3 c. olive oil
  • 2 tbsp. lemon juice
  • 1/4 tsp. coriander seed
  • 1/4 tsp. fennel seed
  • Pinch of celery seed
  • 2-6 scallions, in 1/2" pieces, using some green, or 5-6 shallots, peeled & sliced
  • Salt
  • 8-10 peppercorns, lightly crushed
  • 2 tbsp. chopped parsley

Place the mushrooms (quartered in large; halved in medium; left whole if small), or onions, or zucchini, or cauliflower flowerets, or artichoke hearts (thawed), in a heavy saucepan and cover with the remaining ingredients, except the parsley. Add indicated amount of water, salt liberally, and boil for the number of minutes recommended.

Mushrooms: 1/4 cup water. Boil 5 minutes, uncovered, over medium-high heat, shaking pan frequently. Onions: 3/4 cup water and 2 tablespoons red wine vinegar (instead of lemon juice). Cook, covered, over medium-high heat 10 minutes, then remove cover and cook down 2 minutes, letting onions darken slightly.

Zucchini: 1/3 cup water. Cook, covered, 4 minutes, shaking the pan once or twice. Cauliflower: 1/2 cup water. Cook, covered, 5 minutes, shaking pan once or twice. Artichoke hearts: 1/2 cup water. Boil rapidly, covered, 6 minutes, shaking once or twice. Toss each vegetable with parsley, taste and correct seasoning.

Chill several hours in its sauce. Bring to room temperature before serving so the oil is not congealed.