Mixed Vegetables a La Greque

1. 1

   Wash and trim vegetables.

2. 2

   Put water, vinegar, olive oil, lemon juice, thyme and coriander seeds and salt into a large saucepan.

3. 3

   Bring to the boil.

4. 4

   Continue to boil until liquid emulsifies.

5. 5

   Meanwhile bring a separate pot of water to boil and add the beetroot.

6. 6

   Cook until tender.

7. 7

   Drop the remaining vegetables into the boiling emulsion adding leeks and asparagus last.

8. 8

   Cook for about 10 minutes.

9. 9

   Drain all vegetables and reserve emulsified liquid.

10. 10

    To serve: Combine all vegetables on a platter and pour reserved liquid over.

11. 11

    Delicious served hot or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.