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Step 21Rosemary.
Rosemary is very good dried or fresh. Fresh it has a stronger pine-y flavor, but that's about it. The only problem with dried is that it can become very hard and it can be a little nasty to bite into a large piece of it. I combat this my crumbling the leaves in my fingers while adding them to things.
Fresh rosemary still on the stem is great for adding to soups and stew for flavor - just pull it out when you're done simmering. You can also stuff poultry with a few sprigs of it during cooking. Many people also use it during grilling - when laid in coals it gives a great flavor to meat and vegetables. I also love it with potatoes - especially gnocchi. A little rosemary and butter with gnocchi is amazing.
Rosemary is a great partner for any root vegetable, honestly. Try it with everything!
Sea salt and rosemary is also an amazing combination.
Fresh rosemary still on the stem is great for adding to soups and stew for flavor - just pull it out when you're done simmering. You can also stuff poultry with a few sprigs of it during cooking. Many people also use it during grilling - when laid in coals it gives a great flavor to meat and vegetables. I also love it with potatoes - especially gnocchi. A little rosemary and butter with gnocchi is amazing.
Rosemary is a great partner for any root vegetable, honestly. Try it with everything!
Sea salt and rosemary is also an amazing combination.
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