Ingredients
1/4 c. plus 2 tablespoons extra-virgin olive oil
1/2 c. dry white wine
1/2 c. water
1/4 c. white wine vinegar
1 tsp. coriander seeds
3 bay leaves
1/2 tsp. whole black peppercorns
1/2 tsp. fennel seeds
1/2 tsp. dried thyme
salt
1 lb. carrots
1 1/2 lb. medium onions
12 oz. small white mushrooms
Freshly ground pepper
Preparation
Step 1In a large, deep skillet, combine 1/2 cup of the oil with the wine, water, vinegar, coriander seeds, bay leaves, peppercorns, fennel, thyme and 1 teaspoon of salt. Bring to a boil over high heat. Add the carrots. Cover and simmer over moderate heat, stirring occasionally, until the carrots are barely tender, about 5 minutes. Add the onions and mushrooms, cover and simmer, stirring occasionally, until the onions are crisp-tender, 3 minutes.Step 2Transfer the vegetables to a bowl and let cool to room temperature, stirring occasionally. Stir in the remaining 2 tablespoons of olive oil and season with salt and pepper. Discard the bay leaves and peppercorns before serving.Step 3Make Ahead: The vegetables can be refrigerated for up to 1 week.
