traditionally haricot tarbais a sub variety of haricot Blanc
Interesting. I didn't know that.
Do you happen to know what spices are typically used?
You are viewing a single comment's thread from:
traditionally haricot tarbais a sub variety of haricot Blanc
Interesting. I didn't know that.
Do you happen to know what spices are typically used?
Traditionally Its only Bouquet garni, Garlic, Parsley, Salt and lots of black pepper. There are Lots of additions like Nutmeg or a Clove which can be added to enhance the flavour. Generally most of the flavour comes from the stock. so its a great dish to try in different areas as the base changes.
Okay I see. Thanks for letting me know. I think I used nutmeg and clove the first time I made it but I find clove to be a tough spice to use in cooking in general. A little bit goes a long way and if you put too much in, it overpowers everything and ends up tasting like a Christmas cake or something lol