Bouquet Garni
Everything in a Bouquet Garni is in stick or stem form so they can be tied together without cheesecloth, and it's easy to remove the bundle when finished.
Servings 1 serving
Calories 13kcal
Equipment
- Kitchen twine (see note 1)
Ingredients
- 1 stick carrot peeled
- 1 stick celery
- 1 stem leek white part only
- 4 parsley stems
- 1 sprig fresh thyme
Instructions
- On a clean, flat work surface, lay an 8-inch piece of kitchen twine. On top of the twine, in the middle, add carrot, celery, leek, parsley stems, and thyme sprig. Tie the bundle into a knot to secure.
- Add to the pot and simmer as directed in your recipe. For easy removal, keep one length of the twine long enough to tie to one of the pot handles. Remove and discard.
Notes
- Kitchen twine: Use kitchen twine for trussing turkeys and chickens, tying beef tenderloins, forming sausages, and stringing up fresh herbs to dry. My favorite brand of kitchen twine is Regency Wraps.
- Yield: The bouquet garni, as written, is enough to flavor up to 2 quarts (64 ounces) of stock, sauce, or soup.
Nutrition
Serving: 1 bouquet | Calories: 13kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 81mg | Fiber: 1g | Sugar: 1g | Vitamin A: 367IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 1mg