- 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
Vegetable Nage
Kevin Kindland
1st February 2014
Vegetable Nage
Place all the ingredients in a stockpot, bring to the boil, then lower the heat and simmer ...
Ingredients
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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