Bouquet Garni

[Guest guest]

* Exported from MasterCook *

 

Bouquet Garni

 

Recipe By : Beans Greens and Sweet Georgia Peaches by Damon Lee Fowler

Serving Size : 1 Preparation Time :0:00

Categories : Sda-Veg-Recipes2 (AT) Egroups (DOT) Com Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 leafy celery-stalk top

1 large sprig parsley

1 sprig thyme -- (3 inch)

1 bay leaf (fresh -- if possible)

 

Wash the celery top and herbs, and pat them dry. Gather the celery, sprigs

of herbs, and bay leaf together. Tie them together at the bottom with a 4-

to 6-inch piece of kitchen twine. If you use a dried bay leaf, tie the

bundle gently so that the leaf doesn't crumble. Then, wrap the string up and

around the bundle as you would the laces of a dancing slipper. Tie it

securely at the top of the bundle. The bouquet garni is now ready to use.

 

You might think that ties little bundle of flavouring herbs is used mostly

in Creole cooking, since it still goes by it French name. but bouquets

garnis are a common element of all Southern cooking. They are as important

in a stockpot or a Low country pilau as they are in a pot of gumbo or

étouffée

 

The essential, classic core of a bouquet garni consists of a sprig of

parsley, a sprig of thyme, and a bay leaf. Often the leafy part of a celery

stalk is incorporated into it, and another herb may be used in addition

to—or, depending on the dish, instead of—the thyme. When that's the case. I

have so indicated in the individual recipe.

 

Make sure that the string you use to tie the bundle is cotton kitchen twine,

and not a coated or synthetic material.

 

 

- - - - - - - - - - - - - - - - - -