VEGETABLE NAGE
Instructions:
This needs to be made the day before required 1 leek, outside leaves discarded, cut into 11/4in (3cm) lengths 4 carrots, peeled and cut into 3/4in (2cm) lengths 2 white onions, each cut lengthwise into eighths 2 celery ribs, cut into 1 1/4 in (3cm) lengths 3 garlic cloves, peeled and left whole 1 star anise 1/2 tsp coriander seeds 1/4 tsp white peppercorns a handful of mixed fresh herbs, including parsley, basil, chives, and chervil 3 lemon wedges 1/2 cup dry white wine
MAKES 3 CUPS
- Put all the vegetables and garlic into a large, heavy pot. Pour in about 4 cups cold water—enough to reach the same level as the vegetables— and bring to a boil over high heat.
- Skim off any froth, then turn the heat down to medium and simmer uncovered for exactly 8 minutes.
- While the vegetables are simmering, crush the star anise with the coriander seeds and peppercorns in a mortar or under a heavy skillet.
- As soon as the 8 minutes are up, add the crushed spices to the liquid along with the herbs and lemon wedges. Simmer uncovered for a further 2 minutes, then immediately take the pan off the heat and stir in the wine. Let cool completely.
- Ladle the liquid and vegetables into a glass or plastic container, cover tightly, and refrigerate for 24 hours.
- The next day, strain the liquid through a fine sieve. Discard the vegetables. Keep the nage covered in the refrigerator until ready to use.