Vegetable Nage

  • 6 onions, quartered
  • 12 carrots roughly chopped
  • 2 lemons, quartered
  • 4 celery stalk, roughly chopped
  • 1 tsp white peppercorns
  • 1 tsp pink peppercorns
  • 2 bay leaves
  • 8 star anise
  • 4 quarts of water
  • 2 cups white wine
  • 2 sprigs each:
    • Tarragon
    • Basil
    • Cilantro
    • Thyme
    • Parsley

Bring the first 8 ingredients to a boil in the water. If your tap as any off flavors, use bottled water as the nage has very subtle flavor characteristics. Reduce to a simmer and continue for about 15 minutes more. Remove from heat and allow to cool at room temperature. Add the wine then strain the entire mixture. The resulting liquid should be clear. Add the herbs and refrigerate for 24 hours the strain again.

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