| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Provence, Mediterrane, Lowfat, *new-acq, Mcrecipe |
7 |
Servings |
INGREDIENTS
| 2 |
qt |
Water |
| 2 |
|
Whole heads of garlic; cloves separated, lightly smashed and peeled |
| 1 |
|
Bay leaf |
| 3 |
|
Sprigs parsley |
| 1 |
|
Sprig thyme; or more |
| 1 |
ts |
Salt; may be doubled |
| 6 |
|
Black peppercorns |
| 1 |
tb |
Olive oil; optional |
INSTRUCTIONS
BOUQUET GARNI
Combine all the ingredients in a stockpot and bring to a boil. Cover,
reduce the heat, and simmer for 1 to 2 hours. Strain and adjust the salt.
ADVANCE PREP: This will keep for 3 or 4 days in the refrigerator and
freezes well.
>From PROVENCAL LIGHT, by Martha Rose Shulman (Bantam, 1994). >Edited by
Pat Hanneman 3/98
Recipe by: PROVENCAL LIGHT, by Martha Rose Shulman
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 21,
1998
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