Vegetable tea

Yield: 4 servings

Measure Ingredient
2 \N Tomatoes
\N \N Seeded and chopped
7 \N Carrots, sliced
2 \N Onion(s), sliced
½ \N Leek, sliced
1 \N Celery rib, sliced
2 \N Garlic clove(s), smashed
2 \N Shallots, sliced
1 \N Bay leaf
1 \N Sprig parsley
1 \N Sprig thyme
1 \N Sprig tarragon
8 \N Black peppercorns
\N \N Water
\N \N Truffle oil

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

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