Salted herbs

Yield: 5 servings

Measure Ingredient
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
¼ \N To 1/2 cup coarse salt

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

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