Vegetables A La Grecque Recipe
Ingredients
| Water | 3 1/2 Cup (16 tbs) | |
| Lemon juice | 6 Tablespoon | |
| Dry white wine | 3/4 Cup (16 tbs) | |
| Olive oil | 1/2 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon | |
| Bay leaves | 2 | |
| 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 | ||
| Parsley | 2 Tablespoon, chopped | |
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.
Chef
