Vegetable Nage

Name: Vegetable Nage
Ingredients: 1 1/2 tablespoons olive oil; 4 cups sliced leek; 2 cups diced onion; 1 1/3 cups diced fennel bulb; 1/3 cup chopped celery; 1 whole head garlic, unpeeled and cut in half; 2 cups water; 15 thyme sprigs; 15 parsley sprigs; 3 bay leaves; 1 (750-milliliter) bottle Chardonnay or other dry white wine

11 ingredients

2 steps

Ingredients

1 1/2 tablespoons olive oil
4 cups sliced leek
2 cups diced onion
1 1/3 cups diced fennel bulb
1/3 cup chopped celery
1 whole head garlic, unpeeled and cut in half
2 cups water
15 thyme sprigs
15 parsley sprigs
3 bay leaves
1 (750-milliliter) bottle Chardonnay or other dry white wine

Directions

1

Heat olive oil in a large saucepan over medium heat. Add leek, onion, fennel bulb, celery, and garlic halves; cover, reduce heat to low, and cook 45 minutes, stirring frequently. Add 2 cups water and remaining ingredients, and bring to a boil. Reduce heat, and simmer, uncovered, 1 hour. Strain mixture through a sieve into a bowl, and discard solids.
2

Note: Refrigerate the remaining Vegetable Nage in an airtight container for up to 1 week, or freeze it for up to 3 months.