Salted Herbs Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Chopped fresh chives,
1 cup: Chopped fresh savoury,
1 cup: Chopped fresh parsley,
1 cup: Chopped fresh chervil,
1 cup: Grated carrots,
1 cup: Chopped celery leaves,
1 cup: Chopped green onions,
1/4: To 1/2 cup coarse salt,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Canadian