Vegetable Nage

• 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

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.

olive oil, leek, onion, fennel bulb, celery, head garlic, water, thyme, parsley, bay leaves

Taken from www.myrecipes.com/recipe/vegetable-nage (may not work)