…Julia says that…many “greens could also be ready à la Grecque. In every case, make a court docket bouillon…”
…I’ve made a few these variations…like Vegan Céleri à la Grecque…and celery is one other vegetable that we do not often eat cooked…I imply as a aspect dish…we regularly eat it cooked in stews and different dishes…
…I’ve made a number of variations of cooked cucumbers too…which isn’t a dish that I used to be in any respect aware of earlier than The Vegan Model…like VEGAN CONCOMBRES AU BEURRE
…so I gathered my elements for my court docket bouillon …fragrant broth…
…and received that cooking…
…received out my cucumbers…
…peeled and sliced…
…seeded…
…Julia provides fairly particular directions for the slicing…haha…
…”Minimize die halves into f 2 – inch strips, then into 2-inch items. ”
…toss with a 1/2 teaspoon of salt…
…then drain and simmer within the court docket bouillon for about 10 minutes…
…then take away the cucumbers…
…and take the remaining court docket bouillon…
…and boil it down nearly to a syrup…
…after which pour that again over the cucumbers…
…we had the cooked cucumbers as a aspect dish for one more model of vegan sweatbreads…I made a number of final week and I wish to use them up…so there will be one other vegan sweatbreads recipe quickly…
……not like a few of her different cooked cucumber recipes this one is served chilly…which makes it higher…haha…cooked cucumbers are nonetheless not my factor…however they weren’t horrible…the sauce is salty and flavorful and goes effectively with the cucumbers…
Substitutions:
None…
Recipe here: Mastering the Artwork of French Cooking pp. 538-539
