Vegetable Nage

Name: Vegetable Nage
Yield: 4 servings
Ingredients: 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

Vegan Vegetarian

Be the first to rate this recipe

Ingredients

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 ⓘ

Instructions

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.
Note: Refrigerate the remaining Vegetable Nage in an airtight container for up to 1 week, or freeze it for up to 3 months.

Nutrition & Diet Analysis (per serving)

474 kcal 24% DV

Protein Fat Carbs

Macronutrients

Protein 12.7g 25% DV

Total Fat 32.5g 42% DV

Carbs 46.7g 17% DV

Fiber 20g 71% DV

Sugar 2.9g 6% DV

Electrolytes

Sodium 294mg 13% DV

Potassium 2065mg 44% DV

Vitamins & Minerals

Vitamin A 155.3mcg 17% DV

Vitamin C 93.8mg 100% DV

Calcium 387mg 30% DV

Iron 29.3mg 100% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

Explore Ingredients

You May Also Like

No Cooking Play Dough

Rump Roast

Millie'S Picnic Punch

Cornstarch Bread(Modeling Clay)

Black Bean 'N Olive Salsa

Morning Punch