European Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Salted herbs

Servings: 5

Ingredients:

• 1 c Chopped fresh chives
• 1 c Chopped fresh savoury
• 1 c Chopped fresh parsley
• 1 c Chopped fresh chervil
• 1 c Grated carrots
• 1 c Chopped celery leaves
• 1 c Chopped green onions
• 1/4 To 1/2 cup coarse salt

Instructions:

These seasonings seem to be added to a lot of traditional French- Canadian recipes. "Herbs preserved with vegetables and salt make a lively seasoning for soups-particularly pea soup - sauces stews and omelettes. A commercial brand Les Herbes Salees du bas du fleuve is marketed by J.Y. Roy of St. Flavie Quebec. This recipe comes from the Metis district." In a large bowl combine herbs and vegetables. Layer 1 inch of herb mixture in the bottom of a crock or glass bowl and sprinkle with some of the salt. Repeat layers until all of the herb mixture and salt is used. Cover and refrigerate for 2 weeks. Drain off accumulated liquid and pack herb mixture into sterilized jars. Refrigerate until ready to use. Makes about 5 to 6 cups. Source: A Taste of Quebec by Julian Armstrong Posted by: Linda Davis

Web Standards & Support: