Info
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 2 Times
Can be made ahead of time.
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Nage
Cookbook
Yield : Makes about 3 cups
Ingredients
- 4 quarts water
- ½ cup Champagne vinegar
- 2 cups white wine
- 1 tablespoon fine sea salt
- 1 tablespoon white peppercorns
- 1 bay leaf
- 1 tablespoon fennel seeds
- 1 tablespoon coriander seeds
- 4 cloves garlic, peeled
- 1 large onion, peeled and halved lengthwise
- 1 tomato, cored
- 1 medium fennel bulb, root trimmed, halved lengthwise
- 2 ribs celery, halved
- 1 medium carrot, peeled and halved
Directions
1. Place all the ingredients in a large pot, 12 inches in diameter. Bring to a boil over high heat. Lower the heat slightly and simmer for 3½ hours.
2. Remove from the heat and let stand until cool. Strain through a fine-mesh sieve. Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months.
© 1998 Eric Ripert and Maguy Le Coze
Nutritional Information
Nutrients per serving
Nutritional information is based on 6 servings.
72 kcal
3 % daily value
1 % daily value
3 % daily value
103 mg
16 mg
0 g
1 g
0 g
3 g
0 mg
1194 mg
0 g
0 g
2 % daily value
