Vegetables Portuguese style Recipe – à la Portugaise

The term à la Portugaise implies that the vegetables have been cooked in a particular liquid. The following vegetables may be prepared in this way:

(a) artichoke bottoms cut into quarters;
(b) button onions;
(c) cauliflower florets;
(d) celery – the white part cut into batons approximately 3 cm x 1 cm;
(e) leeks – the white part only cut into the required shape after cooking;
(f) mushrooms – the white button variety with stalks removed;
(g) fennel trimmed and cut into quarters.

Once prepared and washed all vegetables are blanched for about five minutes and immediately refreshed in cold water. They may then be cooked à la Portugaise.

Ingredients:
250 g prepared and blanched vegetables
100 g finely chopped onion
1 dl oil
1 clove crushed garlic
250 g diced, peeled and pipped tomato
3 dl dry white wine
10 g tomato puree
1 small sprig thyme
1 bayleaf
copped parsley
seasoning of salt and pepper

Method:
1. Lightly cook the onion and garlic in oil without color.
2. Add the tomato, wine, tomato puree, thryme, bayleaf and seasoning. Gently simmer for a few minutes.
3. Add the prepared vegetables to the mixture, then gently cook either on top of the stove or in a oven at a setting of approximately 120°C covered with buttered grease proof paper and a lid.

Service:
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 where appropriate should be neatly and evenly cut to size.
2. They should be firm yet cooked and impregnated with the full flavor of the à la Portugaise mixture.

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