Vegetable nage

Yield: 1 servings

Measure Ingredient
3 \N Onions
1 \N Leek
2 \N Celery sticks
6 \N Carrots
1 \N Whole head garlic; (split in half)
1 \N Lemon; (cut into 6 wedges)
¼ teaspoon White peppercorns
¼ teaspoon Pink peppercorns
4 \N Star anise
½ \N Bay leaf
2 litres Water; (3 1/2 pints)
200 millilitres Dry white wine; (7fl oz)
1 \N Sprig tarragon; basil,
\N \N ; coriander,thyme,
\N \N ; parsley and chervil

Place the prepared vegetables along with the lemon wedges, peppercorns, bay leaf and star anise in a stock pot or large saucepan. Add the water and bring to the boil, then adjust the heat to maintain a simmer for about 10 minutes.

Remove the stock from the heat. Add the fresh herbs and white wine. Push the herbs down into the liquid so that everything is submerged, then set the stock aside to cool and allow the herbs to infuse the stock with their flavourings.

When the stock is cool, pour it into jars and transfer it to the refrigerator. Continue the steeping process for about 24 hours.

Strain the stock by pouring it through a muslin-lined colander set over a large bowl. Discard the vegetables, herbs and spices. The stock is now read to use. Alternatively, chill or freeze it until required.

Converted by MC_Buster.

Per serving: 626 Calories (kcal); 6g Total Fat; (10% calories from fat); 16g Protein; 110g Carbohydrate; 0mg Cholesterol; 258mg Sodium Food Exchanges: 1 Grain(Starch); ½ Lean Meat; 16 Vegetable; ½ Fruit; ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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