This is a print preview of "Bouquet garni" recipe.

Bouquet garni Recipe
by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Bouquet garni

Bouquet 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

Rating: 4/5
Avg. 4/5 1 vote
Prep time: France French
Cook time: Servings: 1

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. 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 pep­percorns and coriander seeds.
  2. 2 Fold in the ends and sides of the leek and roll into a neat parcel.
  3. 3 Tie firmly in a number of places.