Vegetable Nage

Kevin Kindland

Kevin Kindland

1st February 2014
Kevin Kindland

Vegetable Nage

 
 
 
Place all the ingredients in a stockpot, bring to the boil, then lower the heat and simmer ...

Ingredients

  • 6 onions, peeled & roughly chopped
  • 2 leek, roughly chopped
  • 4 celery sticks, peeled & roughly chopped
  • 12 carrots, roughly chopped
  • 2 head of garlic, split in half
  • 20 white peppercorns
  • 20 pink peppercorns
  • 2 small bay leaf
  • 4 star anise
  • 4 liters cold water
  • 2sprig each tarragon, basil, coriander, thyme, parsley and chervil, tied together
  • 400ml dry white wine

Method

Place all the ingredients in a stockpot, bring to the boil, then lower the heat and simmer for 25 minutes. Turn off the heat and cover the pan with plastic film. Leave to infuse for 1 hour.
Pour the contents of the stockpot into a clean container, cover and leave in the fudge for 24 hours to infuse.
Next day, strain the nage and discard the solids before use or further storage.

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