Vegetables A La Grecque
|Water||3 1⁄2 Cup (56 tbs)|
|Lemon juice||6 Tablespoon|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), cut in thirds|
|Shallot/1 large green onion||1 , chopped|
|Whole black pepper||6|
|Dry tarragon||1 Teaspoon|
|Thyme leaves||1 Teaspoon|
|Vegetables||1 Cup (16 tbs)|
|Chopped parsley||2 Tablespoon|
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. Garnish with parsley.