Vegetable stock (and nage)


Ingredients 12
Servings 0
Time

Ingredients

  • 300
    g
    carrots, cut into rounds
  • 2
    leeks, white part, thinly sliced
  • 100
    g
    celery stalks, thinly sliced
  • 50
    g
    bulb fennel, thinly sliced
  • 150
    g
    shallots or small onions, thinly sliced
  • 100
    g
    onion, thinly sliced
  • 2
    unpeeled garlic cloves
  • 1
    bouquet garni
  • 250
    ml
    dry white wine
  • 2
    Litres
    water
  • 45
    ml
    extra white wine (only for a nage)
  • 10
    white peppercorns, crushed, wrapped in muslin and tied with string
 

Method

 
Place all ingredients, except peppercorns, in a saucepan. Bring to boil over high heat, then cook at a bare simmer for 45 minutes, skimming as necessary. After 35 minutes, add muslin-wrapped peppercorns. Strain mixture through a fine-mesh conical sieve into a pan or bowl and cool it as quickly as possible by plunging the pan or bowl into a container of ice cubes. As soon as the stock is cold, transfer it into airtight containers, keeping what you need in the fridge and freezing the rest. All stocks can be kept in the fridge for several days, or in the freezer for several months. Makes 1,5 litres (6 cups).
 

 

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