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Einbrenn
(Eyn-brenn) –
Roux
by Margaret Buza, 28 Sep 2006
Comment: We
brown it, also and the aromas are so
wonderful. |
In many of our recipes, we stir the veggies into the
roux (einbrenn) and then add minced garlic. Yum!
I know that we use it for our Swiss Chard, in bean soup,
to make our green bean (some call it green bean soup),
and for many other veggie dishes. It is very
popular in New Orleans, too. Of course, I think it
tastes best with bacon drippings, but we now use olive
oil most of the time.
[Edited by Rose Mary Keller Hughes. Published at DVHH by
Jody McKim Pharr, 28 Sep 2006]
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