- Part one
- 450g small button mushrooms
- 200g sliced carrots
- 2 large onions diced
- 4 peppers sliced
- 400g button onions
- 4 celery stalks, sliced
- 2 cucumbers, cored and diced
- Part two
- 2 litres white wine vinegar
- 500ml olive oil
- 5 cloves crushed garlic
- 20 crushed peppercorns
- 2 tablespoons fennel seed
- 2tablespoons Maldonado sea salt
A la greque vegetables
Ingredients
Method
Bring part two to the boil in a large pan.
Add part one, simmer for two minutes, then cover the pan with a lid, turning off the heat and cool.when cold, strain off most of the liquor, leaving just enough to dress the vegetables. (retain the liquor, it can be used again)
To serve, finish with chopped parsley and olives.
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