1. Heat oil in a Dutch oven over medium heat. Add onion, carrot and celery; cook 4 minutes or until onion is tender, stirring constantly. Stir in wine and water; bring to a boil.
2. Stir in tomato and next 7 ingredients (through garlic); reduce heat, and simmer 5 minutes.
3. Stir in leek and cauliflower; cover and simmer for 10 minutes. Add thyme and mushrooms and cook 5 minutes or until vegetables are tender. Remove vegetables from the pan with a slotted spoon. Bring cooking liquid to a boil; cook until reduced to 1/2 cup (about 5 minutes). Drizzle cooking liquid over vegetables. Chill 1 to 4 hours. Let stand at room temperature 15 minutes before serving.
Use the flat side of a chef's knife to crush the aromatic seeds. Cut any large mushrooms in half so they'll cook evenly. Try preparing this dish with a dry Alsatian riesling, gewurztraminer or pinot blanc.
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|Serving Size: 1 Serving (259g)|
|Recipe Makes: 9|
|Calories from Fat: 15 (17%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 53.3mg||2 %|
|Potassium 702.1mg||18 %|
|Total Carbohydrate 14.9g||4 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 9.7g|
|Protein 5.5g||8 %|
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Calories per serving: 87
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