herb nage
3 onions
6 carrots
3 leeks, white parts only
2 fennel bulbs
3 celery stalks
3 shallots
6 tarragon sprigs
6 parsley sprigs
1 tablespoon coriander seeds
12 black peppercorns
4 star anise ( I do not use these)
spring vegetables
120 g podded peas
120 g podded broad beans (I used edamame)
1 bunch of asparagus (about 12) trimmed
1 bunch of baby carrots (about 12) trimmed and scraped
12 new potatoes, scrubbed
a few young celery sticks or baby leeks, trimmed
to finish
100 g butter, cut into pieces
salt
squeeze of lemon
chopped parsley, chervil or celery leaves
to make the herb nage
Peel
and roughly chop all the veggies, place in a large stock pot and add
enough cold water to cover. Add the herbs and spices. Cover the surface
with a piece of greaseproof paper and bring to a boil over medium heat.
Reduce the heat and simmer gently for about 20 minutes. Remove from the
heat and allow to cool, then cover with plastic wrap and leave to infuse
in the fridge overnight.
The
next day strain the nage through a fine sieve, discarding the veggies
and flavorings. Cover and keep in the refrigerator until ready to use.
blanching the vegetables
Bring
a pan of salted water to a boil and cook the veggies separately until
al dente (do not over cook) Drain and immediately refresh each veggie in
iced water.
to serve
When
ready to serve, pour 500 ml nage into a stockpot and bring to a boil.
Whisk in the butter, a piece at a time until emulsified. Season with
salt and add a squeeze of lemon juice to taste. Add the blanched veggies
and warm through for 3 to 4 minutes. Serve with a sprinkle of chopped
herbs or celery leaves.
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