Lēgumes à l’Huile

Fresh Vegetables in Olive Oil

Preparation info
    • Difficulty


Appears in
A Table in Provence

By Leslie Forbes

Published 1987

  • About

The local wild mushroom called ‘tête de nègre’ is a huge, black-capped cèpe (cep or boletus) that the Bouquets consider superior to the more famous cèpe de Bordeaux. Their method of preserving it, to serve through the winter months as a luscious hors d’oeuvre, works very well with aubergines/eggplant or sweet peppers instead.


  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 3 cloves garlic, crushed


First make a marinade by cooking the onion, carrot and garlic in a little oil until softened. Season with salt & pepper and add the vinegar, water, the bunch of herbs, coriander & peppercorns. Boil for 10 minutes. Chill the vegetables overnight I the stock, drain and put in one or more preser