The term à la Grecque implies that the vegetables have been cooked in a particular liquid. The same vegetables may be used as for the à la Portugaise method, and should be prepared in the same way prior to cooking à la Grecque.
250 g prepared and blanced vegetables
1/2 l water
1 dl oil
1 juice of lemon
1 small sprig thyme
10 coriander seeds
10 g salt
1. Simmer all the ingredients together for about five minutes before adding the vegetables, which should be cooked completely submerged in the liquid.
2. Once cooked allow to cool completely in the liquid before serving.
Present the vegetables in a ravier and barely cover with the cooking liquid. Place a bayleaf and a sprig of thyme in the center on top of the vegetables.
Assessment of the completed dish:
1. The vegetables should be neatly and evenly cut to size and white in color.
2. They should be firm yet cooked and impregnated with the full flavor of the à la Grecque mixture.