Vegetable Nage story
Vegetable Nage is very simple recipe, easy stock but very important for some chefs ( one of my favorite). It´s a great base for many soups, risottos and sauces. The base recipe is not expensive because being made of vegetable trimmings (could be an old vegetable hanging in the fridge for a long time).
Ingredients
1 large white onion, cut in halve
1 aromatic mushroom, cut in halve
1 stk bouquet garni ( is a bundle of herbs ususlly tied with string, thyme, parsley)
1 stk small red onion, cut in the halve
1 stk carrot; chopped
120 g celery root
3 pc garlic cloves
3 pc bay leaves
1/2 tesp mustard, fennel and coriander seeds
5 pc juniper beries
5 pc whole black peppercorn
150 ml sake or dry white wine
2 l water
1 teasp table salt
Method
Medium size pot, fill up with water and the rest of named ingredients. Bring it up to the boil and then reduce the heat and simmer for 15-20 minuts. During that time have a sip and enjoy the power of herbs and sake/wine. When the time is over, set the stock on the side to cool down. Then strain through sieve and enjoy. You can keep it up to 4 days in the fridge or freeze for 1 month.