Greek-Style Vegetables

Ingredients

• 250 g carrots
• 250 g zucchini
• 100 g pearl onions
• 200 g young button mushrooms (closed caps)
• 2 chicory heads
• 2 tbsp olive oil
• 250 g cauliflower florets
• 1 pinch saffron
• 1 tbsp Tomato Paste
• 1 l vegetable broth
• 1 tsp coriander seeds
• 1 tsp coarsely ground black pepper
• 1 bay leaf
• 1 lemon (juice)
• 1 sprig thyme
• 3 mint leaves
• Salt
• 1 tbsp parsley (or 1 tsp chopped coriander leaves)

Instructions

1. 1.

   Peel the carrots, cut into ~5 cm pieces and then halve them.

2. 2.

   Clean the pearl onions and mushrooms. Cut each chicory head in half, remove the stem, and slice into ~1 cm thick pieces.

3. 3.

   Heat 1 tbsp olive oil. Toss the cauliflower florets in it, season with saffron, and sauté for about 2 minutes. Add the carrots and pearl onions, then stir in the tomato paste.

4. 4.

   Measure out 4 tbsp of vegetable broth and set aside. Pour the remaining broth over the vegetables. Add coriander seeds, pepper, bay leaf, juice of half a lemon, thyme sprig, mint leaves, and salt. Simmer gently for about 10 minutes.

5. 5.

   Meanwhile, heat 2 tsp olive oil in a pan and sauté the chicory for ~2 minutes. Season with 1 tbsp lemon juice, salt, and pepper, then deglaze with the reserved 4 tbsp broth. Sauté for another 2 minutes.

6. 6.

   Add mushrooms and zucchini to the pot and cook together for about 5 minutes. Taste and season with salt and pepper, then stir in 1 tsp olive oil and remaining lemon juice.

7. 7.

   Serve the vegetables and chicory on deep plates, pouring a little sauce over them. Garnish with parsley.