The classic bouquet garni recipe is a quick and easy way to add a new dimension to casseroles, stews, potjiekos, soups, and my personal favourite – oven baked vegetables. And you only need three herbs to make it.
The classic recipe consists of parsley, thyme and bay. Nowadays we also add a twig of rosemary, a stick of celery or a little slice of lemon peel. Fennel leaves will also liven up the taste. But these are all optional additions.
Tip: Try adding a bouquet garni next time you make your own stock and taste the difference. That includes store bought stock. Simply infuse the herbs in the prepared stock.
Now that you know how easy it is to make a bouquet garni, give it a bash and impress your guests with your skillful flavouring of the cooking pot.
- 3 sprigs parsley
- 1 sprig thyme
- 1 bay leaf
- Tie up the three sprigs of fresh parsley, one of fresh thyme and one fresh bay leaf (and any other herbs) into a small bunch.
- Add the bunch to the dish right from the start to give the flavours time to marry.
- Remove it just before serving. This is to prevent your diners from discovering your secret to flavouring your cooking pot. Just joking, but that's what the French used to do.