Ingredients for Vegetable Stock (Nage) recipe
2 Onions
1 Leek
2 Celery stalks
5 Carrots
1 Whole head of garlic, sliced across to halve each clove
8 Slices of lemon
8 White peppercorns, crushed
20 Pink peppercorns
1 Bay leaf
2 Star anise
1.75 litres / 3 pints Cold water
Sprig each of: parsley, coriander, tarragon, chervil, thyme
200 ml / 1/3 pint Dry white wine
Vegetable Stock (Nage) recipe method
- Coarsely chop all the vegetables and place in a large pan with the garlic, lemon slices, peppercorns, bay leaf, and star anise.
- Add just enough cold water to cover (about 1.75 litres / 3 pints) and bring to the boil.
- Reduce the heat and simmer for 8 minutes.
- Add the fresh herbs and cook for another 2 minutes only.
- Remove the pan from the heat and add the white wine.
- Pour the mixture into a large bowl or jar, cover, and leave to infuse for 1½ days in the refrigerator.
- Strain the stock through a muslin-lined sieve and discard the solids.
Makes about 1.75 litres / 3 pints
Freeze in handy size containers to use as required.
Original recipe from a 1 Michelin star kitchen