Vegetables A La Grecque Recipe
Ingredients
3 1/2 cups water
6 tablespoons lemon juice
3/4 cup dry white wine
1/2 cup olive oil
1 1/2 teaspoons salt
2 bay leaves
2 cloves garlic, cut in thirds
1 shallot or 1 large green onion, chopped
6 whole black peppers
1 teaspoon each dry tarragon and thyme leaves
Vegetables
2 tablespoons chopped parsley
Directions
In a large Dutch oven or other wide pan, place water, lemon juice, wine, oil, salt, and bay leaves.
In a tea ball or cheesecloth bag, enclose garlic, shallot, peppers, tarragon, and thyme; add to pan.
Bring to a boil, then lower heat; cover and simmer for 10 minutes.
Add vegetables and cook according to directions that follow.
With a slotted spoon, remove vegetables as they are cooked and place in a shallow pan.
When all vegetables are cooked, remove tea ball or cheesecloth bag from pan and discard herbs.
Increase heat to medium and cook broth until reduced to one cup; cool slightly, then spoon sauce over vegetables.
Cover and refrigerate for at least 4 hours or as long as 3 days.
In a tea ball or cheesecloth bag, enclose garlic, shallot, peppers, tarragon, and thyme; add to pan.
Bring to a boil, then lower heat; cover and simmer for 10 minutes.
Add vegetables and cook according to directions that follow.
With a slotted spoon, remove vegetables as they are cooked and place in a shallow pan.
When all vegetables are cooked, remove tea ball or cheesecloth bag from pan and discard herbs.
Increase heat to medium and cook broth until reduced to one cup; cool slightly, then spoon sauce over vegetables.
Cover and refrigerate for at least 4 hours or as long as 3 days.
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