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Make your own Bouquet Garni

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  • Make your own Bouquet Garni

    Take the time to make your own bouquet garni, and you’ll notice the difference.
    Traditionally used to enhance the flavour of broth to bouillabaisse and boeuf bourguignon, the humble bouquet garni (French for garnished bouquet), seems close to extinction in modern kitchens. It can now be bought as a dry packet of herbs, but next time you have a hankering for a hearty soup or stew, take the time to make your own, and you’ll notice the difference. The classic combination is parsley, thyme and a bay leaf, but try adding sage, rosemary, celery or even lemon peel – the more aromatic the better.


    What you will need


    A piece of leek or celery;
    Small bunch of bay leaves;
    A few parsley sprigs;
    A few sprigs of thyme;
    Unwaxed kitchen string;
    Add whole peppercorns or cloves, if desired.


    Step-by-step


    1. Gather

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    Gather the herbs, leek/celery and string.

    2. Wrap
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    Wrap the herbs in the leek or bunch them with a piece of celery and tie with string for easy removal.

    3. Cook
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    Place bouquet in the pot to cook, according to recipe and remove before serving.

    Find this article and other ideas for around the home at HomeLife



    Last edited by Hannah-Mercedes; 6 August 2012, 05:02 AM.
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