by Margaret Buza

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]

Last updated: 12/10/2025