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French Canadian Salted Herbs



Last week I had the privilege of doing a cooking demo with Lozhka Ethnic Cooking App sharing a recipe for a traditional French Canadian condiment. Herbes Sales, or Salted Herbs is a medley of fresh herbs and vegetables preserved with salt. They are a common delicacy amongst French Canadians who used salt as a popular preserving agent. Salted Herbs are a delicious seasoning for soups, dressings, mashed potatoes, stews, meat etc.

You only need a little but the flavour is like summer in a jar!

Ingredients:

1-1/2 cup fresh parsley, finely chopped 1-1/2 cup leeks, finely chopped (white part and some green)

1 cup carrots, peeled and very finely chopped 1 cup brown onion, very finely chopped 1 cup celery, finely chopped 1⁄2 cup fresh chives, finely chopped 1⁄4 cup fresh oregano, finely chopped 3 tablespoons fresh thyme, finely chopped 2 tablespoons fresh rosemary, finely chopped 1 tablespoon fresh sage, finely chopped 3⁄4 cup sea salt

Directions

Combine the finely chopped herbs into a large bowl. Add the salt and use your hands to gently massage into the herbs. You don't want to work this too hard you just want them to begin to brighten in colour and for some liquid to form. Once you have released the liquid and the herbs are bright, place into sterilised jars and seal.Keep in the fridge for a minimum of 7 days before using, but two weeks are preferable. Turn the jars over once a day to circulate the salt and liquid.

Better yet... Click on the image below to watch a demo!

Special thanks to Vogue Kitchens for letting us use their beautiful show kitchen.

Looking for more recipes? I've got heaps in my FREE 3-Squared ebook! CLICK HERE for this and other freebies.



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© 2018 Michelle Yandle Nutrition

Please Note: I do not provide the services of a licensed dietician, information received should not be seen as medical or nursing advice and is not meant to take the place of seeing licensed health professionals. Read the full health disclaimer here.

 

Michelle Yandle Nutrition

Waitara, New Zealand

michelle@michelleyandle.com