Vegetable Nage

For an indispensable stock with the flavour of France, try this simple to make recipe from Jean-Christophe Novelli
By Jean-Christophe Novelli
Vegetable Nage
  • Rating:
  • Cook Time: 35 minutes
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

  • 2 tbsp olive oil
  • 4 shallots, coarsely chopped
  • 4 small carrots, coarsely chopped
  • 1 stick celery
  • 2 cloves garlic, chopped
  • 5 lemon balm leaves
  • 1 bay leaf
  • 1 sprig thyme
  • 1 tbsp coriander seeds
  • 1 tbsp white peppercorns
  • 1 star anise
  • 1 lemon, zest only
  • 300 ml water
  • 200 ml white wine
  • freshly ground salt and black pepper

Method

1. Heat the oil in a large heavy-based saucepan and cook the vegetables, herbs, spices and lemon zest over a gentle heat for 15-20 minutes, until the vegetables are soft but not coloured.

2. Add the water and wine and season with salt and freshly ground black pepper. Simmer for a further 5 minutes, then remove from the heat and leave to infuse for 20 minutes.

3. Return the nage to the heat and simmer for 8 minutes. Remove from the heat and pass through a fine sieve. Use straight away or refrigerate until required.

Rate This Recipe

1
2
3
4
5