Guest guest Posted September 3, 2002 Report Share Posted September 3, 2002 * Exported from MasterCook * Herbes de Provence Recipe By :Lorna Sass, Short-Cut Vegetarian, page 17 Serving Size : 0 Preparation Time :0:05 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon dried basil 2 teaspoons dried tarragon 2 teaspoons dried summer savory 2 teaspoons dried rosemary 2 teaspoons dried marjoram 2 teaspoons dried chervil -- (optional) This combination of herbs is a pleasant alternative to the Italian seasoning blend, offering a simple way to put a " new-face " on many recipes. Substitute it in an equal amount. Some French cooks add dried lavender to their Provencal mix, but I'd rather smell lavender than taste it in my soup. Be sure to use whole leaves, not ground herbs. Combine all of the herbs in a small wide-mouthed jar. Shake well. Store in a dark, cool place for up to 3 months. Yield: " 1/4 cup (about) " - - - - - - - - - - - - - - - - - - - Per serving: 34 Calories (kcal); 1g Total Fat; (17% calories from fat); 2g Protein; 7g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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