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Nage

Photo by: Joey De Leo
Comments: 0
 

Recipe

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 (% daily value)

Nutritional information is based on 6 servings.

72kcal (4%)
31mg (3%)
1mg (1%)
85mcg RAE (3%)
103mg
16mg
0g
1g
0g
3g
0mg (0%)
1194mg (50%)
0g (0%)
0g (0%)
0mg (2%)
 

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