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Add a photoBouquet garni
you COULD JUST TIE THESE LEAVES AND SPRIGS INTO A BUNCH, THEN TOSS THE SEEDS INTO THE POT, BUT WE PREFER TO MAKE THEM INTO A NEAT PARCEL. use THE 'BUTT' OF THE LEEK (the OUTER TWO LEAVES) AS THE WRAPPING AND KITCHEN STRING TO HOLD IT ALL IN PLACE. A bouquet garni WILL KEEP FRESH FOR SEVERAL DAYS IF STORED IN THE REFRIGERATOR
Ingredients
- INGREDIENTS (for I Bouquet Garni)
- 'butt' of 1 large leek
- ½ celery stick
- 1 sprig thyme
- few parsley stalks
- 1 bay leaf
- ½ teaspoon black peppercorns
- ½ teaspoon white peppercorns
- 6 coriander seeds
Directions
- 1 Separate out the outer 2 leaves of the white of the leek and place the celery, thyme, parsley stalks and bay leaf in the centre. Spoon in the pepÂpercorns and coriander seeds.
- 2 Fold in the ends and sides of the leek and roll into a neat parcel.
- 3 Tie firmly in a number of places.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 30g | |
| Calories 30 | |
| Calories from Fat 6 | 20% |
| Total Fat 0.66g | 1% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 20mg | 1% |
| Potassium 137mg | 4% |
| Total Carbs 6.86g | 2% |
| Dietary Fiber 3.0g | 10% |
| Sugars 0.42g | 0% |
| Protein 1.02g | 2% |
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