Vegetable tea
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Tomatoes | |
| Seeded and chopped | ||
| 7 | Carrots, sliced | |
| 2 | Onion(s), sliced | |
| ½ | Leek, sliced | |
| 1 | Celery rib, sliced | |
| 2 | Garlic clove(s), smashed | |
| 2 | Shallots, sliced | |
| 1 | Bay leaf | |
| 1 | Sprig parsley | |
| 1 | Sprig thyme | |
| 1 | Sprig tarragon | |
| 8 | Black peppercorns | |
| Water | ||
| Truffle oil | ||
Directions
In a 2-quart canning jar, combine all the ingredients. Add 3 cups water to fill the jar almost to the top. Seal the jar, set it in a medium saucepan and add enough water to the pan to reach about halfway up the sides of the jar. Bring to a boil over moderately high heat and cook for 2½ hours; replenish the water in the pan as needed. Let the jar cool completely before opening.
Strain the tea through a fine sieve into a saucepan, pressing lightly on the vegetables, and boil over high heat until reduce to 2 ½ cups, about 25 min. Ladle the tea into bowls, garnish with blanched vegetable strips and add a few drops of truffle oil.
Food and Wine
January 1995
Submitted By DIANE LAZARUS On 12-26-95