Bouquet garni
The
bouquet garni is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, and various stews. The bouquet is cooked with the other ingredients, but is removed prior to consumption. There is no generic recipe for
bouquet garni, but most recipes include thyme and bay leaf. Depending on the recipe, the
bouquet garni may also include parsley, basil, burnet, chervil, rosemary, peppercorns, savory and tarragon. Vegetables such as carrot, celery, celeriac, leek, onion and parsley root are sometimes included in the
bouquet. Sometimes, the
bouquet is not bound with string, and its ingredients are filled into a small sachet, a net, or even a tea strainer, instead. Traditionally, the aromatics are bound within leek leaves, though a coffee filter and butcher twine can be used, instead. Dishes made with a
bouquet garni include: ▪
Boeuf bourguignon ▪
Pot au feu ▪ Brown Windsor soup ▪...