Bouquet Garni is a little bundle of herbs used to season sauces, stews, braised meat or soups. They combine to make a fragrant place setting for your holiday guests. Herbs can be grown in your own garden or purchased from the store or your local farmer’s market. This simple activity is one the whole family will enjoy. The herb bundles can then be used to cook leftovers!
1 parsley sprigs
1 bay leaf
1 sprig thyme
1 chive (optional)
Combine herbs in a small bundle
Tie together with kitchen twine or the chive.
Herbs can be fresh or dried. If using fresh herbs, these will last and dry out and can be used later.
This can be tied around your napkin or silverware setting.
MUSHROOM SAUCE WITH BOUQUET GARNI
This is wonderful over steak or a vegetarian pilaf entrée. It makes enough for six steaks. If you have leftover, it’s also good over pasta when you add some tomatoes.
½ lb of mushrooms, cleaned and sliced
2 Tbsp butter
1 cup of stock
1 Tb tomato paste
1/2cup of dry red wine (Madeira)
½ tsp cornstarch
1 bouquet garni (sprig of parsley, bay leaf, thyme or tarragon)
1 Tbsp parsley, chopped.
Salt & pepper to taste
Melt butter in medium skillet over medium heat.
Add mushrooms and sauté for 2-3 minutes. Set aside.
Add stock and tomato paste and bouquet garni to skillet. Bring to boil and boil until reduced to ½ cup. Remove bouquet garni.
Add wine and cornstarch. Bring to boil and simmer until thickened 1-2 minutes.
Add reserved mushrooms with any liquid and simmer 1 minute more.
If you’d like to learn more about brining your family back to the table, how to shop smarter and experience the joy of family cooking, my book, Start at the Table is available for purchase.
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