Vegetable
Nage
(Vegetable Stock)
by Gordon Ramsay
from A
Chef for All Seasons
(Ten Speed Press, 2000)
Makes 1 1/2 quarts
One of the most useful stocks to have on hand, this is made slightly differently from other stocks.
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Ingredients |
| 3 | |
onions, chopped |
| 6 | |
carrots, chopped |
| 2 | |
celery stalks, chopped |
| 1 | |
leek, chopped |
| 1 | |
small head garlic (split across in two) |
| 1 | |
lemon, quartered |
| 1/4 teaspoon | white peppercorns | |
| 1/4 teaspoon | |
pink peppercorns |
| 1 small | |
bay leaf |
| 4 | |
star anise |
| 1 cup | |
dry white wine |
| 1 sprig | |
fresh tarragon |
| 1 sprig | |
fresh basil |
| 1 sprig | |
fresh cilantro |
| 1 sprig | fresh thyme | |
| 1 sprig | |
fresh curly-leaf parsley |
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1. Put the onions, carrots, celery, leek, garlic, lemon, peppercorns, bay leaf and star anise into a large stockpot.
2. Pour in 2 quarts of cold water, bring slowly to a boil, and simmer for 10 minutes.
3. Remove from the heat and mix in the white wine. Add the herbs. Cool, then decant into a large bowl and store in the fridge for about 24 hours. Strain through a cheesecloth-lined colander. This can be kept in the fridge for up to 4 days or frozen.
Recipe © 2000 Ten
Speed Press. All rights reserved.
© 1999–2008 Leite's Culinaria, Inc. All rights reserved. Terms of use.
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