Young Vegetables: Cooking à la Grecque

Preparation info

    • Difficulty


Appears in

Honey from a Weed

By Patience Gray

Published 1986

  • About

While English travellers in the 18th century cultivated their passion for Greek ruins and their romantic sensibilities, Frenchmen extended the repertoire of culinary practice by direct observation in the course of travel. This is why cooking à la grecque is a perfectly familiar part of classic French cooking. But I must say that it is, as you would expect, a refined version of what the Greeks actually do and applies only to very young vegetables, for instance: cauliflower florets, celery hearts, broccoli, young artichokes, bulbous fennel, mushrooms and fungi, small ‘pickling’ onions, cucumbers and young leeks.

Make a court-bouillon of the following: