Vegetables A La Grecque Recipe
I am not a glutton but an explorer of food and this European recipe of Vegetables a La Grecque is by far the best I have eaten ever. It is served as a delicious Side Dish. I am sure this super delicious European Vegetables a La Grecque is gonna bowl you over with its addictive flavor! The marriage of the amazing flavors of Vegetable with other ingredients is the secret to this Vegetables a La Grecque. Whether you are an amateur cook or a professional chef, I recommend the Vegetables a La Grecque for the sheer joy of cooking it.
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.
