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 ...


  • 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


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.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.