Vegetable nage

Vegetable nage

By
From
Becasse
Makes
1 litre
Photographer
Steve Brown

Use this lovely aromatic stock as a vegetarian base for soups, purées and braised dishes. Its beauty is that it is fresh and delicate, so it has a very short shelf life, and should not be frozen.

Ingredients

Quantity Ingredient
1 onion, finely sliced
2 carrots, finely sliced
1/2 leek, finely sliced
2 sticks celery, finely sliced
1 bulb fennel, finely sliced
4 garlic cloves, roughly crushed
3 sprigs thyme
4 white peppercorns
6 coriander seeds
3 star anise
1.5 litres water
salt
4 sprigs tarragon
6 sprigs chervil
2 sprigs coriander

Method

  1. Put the sliced vegetables into a large saucepan with the garlic, thyme and spices. Add the water and bring to the boil. Lower the heat and simmer gently for 5 mintues.
  2. Remove from the heat and season with salt to taste. Add the fresh herbs and cover the pot tightly with cling film. Leave to infuse for 2 hours then pass through a chinois or fine sieve. Refrigerate and use within 24 hours.
Tags:
restaurant
Becasse
Justin
North
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