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Vegetable Nage

Yield 4 cups


  • 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

How to Make It

  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.

Pinot Bistro, Los Angeles, California