* Exported from MasterCook *
Herbs Preserved in Salt
Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 10%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces fresh flat-leaf parsley leaves -- most stems cut off, washed and dried
3 ounces celery leaves -- most stems cut off, washed and dried
6 ounces leeks -- white part only, washed and dried, sliced
2 1/2 ounces sea salt
Place the herbs and leeks in the bowl of a food processor and process -
starting and stopping the motor - to obtain a paste. Empty the herb
mixture into a nonreactive bowl, add the salt, and mix very well. Pack in
a 1-pint glass jar.
Herbs will keep for up to 1 year in the refrigerator.
Makes 2 cups.
VARIATION: Substitute dill or fennel tops for the celery.
AuthorNote: Some years ago, a friend gave me a recipe for a mixture of
chopped herbs and salt that could be kept, almost indefinitely, in the
refrigerator. The original recipe called for 1/2 pound each of parsley,
celery, carrot and leek. I omitted the carrot, since it contributed little
in the way of flavor, and doubled the amount of leek. The resulting paste,
mixed with salt, lends flavor and aroma to sauces and soups. As the
mixture is very salty, it is unlikely that you will need to add more salt
to any dish in which you use it.
You will need kitchen scales to measure the ingredients for this recipe.
If not calculated exactly, the mixture will spoil.
Add about 1 tablespoon Herbs Preserved in Salt to every 4 cups soup (such
as [2Favorite], vegetable or legume), as well as to sauce you make with
[Favorite]demi-glace.
Cuisine:
"Mediterranean"
Source:
"Mediterranean Pantry: creating and using condiments and seasonings by
Aglaia Kremezi, 1994"
S(Formatted by Chupa Babi):
"Feb 2011"
Yield:
"2 cups"
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Per Serving (excluding unknown items): 3 Calories; trace Fat (8.8%
calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 837mg Sodium. Exchanges: 0 Vegetable.
Nutr. Assoc. : 0 0 0 0
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