Vegetables A La Grecque - cooking recipe

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
Preparation
    Warm the oil in a large saucepan over moderate heat; add the fennel and onion.
    Cover and cook for 5 minutes.
    Add the garlic, coriander seeds, and tomatoes and cook, uncovered, until the vegetables are tender and any liquid has disappeared.
    In a separate pan steam the cauliflowers and green beans until just tender.
    Once the fennel and tomato mixture is ready, add the mushrooms and cook gently for 3 to 4 minutes.
    Stir in the cauliflowers and green beans, and season with salt and black pepper.
    Remove from the heat and set aside.
    Sprinkle with parsley and serve warm or cool.

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