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Vegetable nage

Jean-Christophe Novelli from Food Uncut
For an indispensable stock with the flavour of France, try this simple to make recipe from Jean-Christophe Novelli

Vegetable nage

Method

1. Heat the oil in a large heavy-based saucepan and cook the vegetables, herbs, spices and lemon zest over a gentle heat for 15-20 minutes, until the vegetables are soft but not coloured.

2. Add the water and wine and season with salt and freshly ground black pepper. Simmer for a further 5 minutes, then remove from the heat and leave to infuse for 20 minutes.

3. Return the nage to the heat and simmer for 8 minutes. Remove from the heat and pass through a fine sieve. Use straight away or refrigerate until required.

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Prep: 20 min
Cook: 35 min

Ingredients
2 tbsp Olive oil
4 Shallots, coarsely chopped
4 small Carrots, coarsely chopped
1 celery stalk, coarsely chopped
2 garlic cloves, chopped
5 lemon balm leaves
1 bay leaf
1 sprig Thyme
1 tbsp Coriander seeds
1 tbsp White peppercorns
1 Star anise
1 lemon, zest only
300ml water
200ml White wine
freshly ground salt and pepper