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Greek-Style Vegetables


Rate this recipe 4/5 (39 Votes)


  • 12 small fresh onions
  • 6 baby carrots
  • 12 young turnips
  • 6 mini cauliflower
  • 1 red pepper
  • 1 lemon (organic)
  • 2 tablespoons coriander seeds
  • cilantro leaves
  • scant 1 cup of dry white wine
  • 5 tablespoons olive oil
  • salt and pepper


Servings 6
Level of difficulty Easy
Preparation time 10mins
Cooking time 20mins
Cost Budget Friendly


Step 1

Peel the vegetables, leaving a few leaves. Rinse well with water. Cut the pepper lengthwise, taking care to remove the seeds and white filaments. Cut the lemon into thin half-slices after washing thoroughly rinsed.

Step 2

Heat oil, wine, coriander seeds, salt and pepper in a skillet. Add the sliced ​​lemons. Bring to a boil, then add carrots and onions. Boil 5 minutes before adding turnips, cauliflower and peppers. Reduce heat and simmer 10 minutes.

Step 3

Remove from heat and let cool. Add the cilantro leaves and reserve in refrigerator.

Step 4

These vegetables can be eaten cold or as part of an appetizer or as an accompaniment to meat or cold fish.

Step 5


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