Making a Root Vegetable Tisane

A tisane is an infusion, classically made from herbs or flowers, but in a culinary context it means any intensely flavoured liquid drawn out at low temperature. To make a rich vegetable tisane, roast celeriac, sweet onion or parsnip until very dark, then simmer in water or dashi at around 65 degrees Celsius rather than at a full boil, which keeps the broth clear. Strain through a fine sieve before serving. Cieran deepened his tisane further by adding Japanese smoked tea, contributing layered umami without cloudiness. Home cooks can adapt this with any root vegetable, using the near-burnt exterior of the roasted pieces to give the broth an intense, almost meaty character with no animal products at all.