Ingredients :
- 2-3 stale or old pretzels
- 2 Tbsp butter
- 1-2 Tbsp olive oil
- 1 sprig fresh rosemary
- 2 springs fresh thyme
- 1 handful fresh parsley
- (variation: 1/2 tsp cumin seeds)
- to taste salt & pepper
Method :
- Cut the pretzels or bread into to little cubes about 1 cm or so in size. Chop all the herbs finely.
- In a large frying pan, melt the butter and add a tablespoon of olive oil. Toss in the pretzel cubes and saute them until crisp. Add more olive oil (or butter) if needed.
- After the pretzel cubes are starting to get fairly crisp, add in the herbs and saute for a few more minutes. Season with salt and pepper to taste.
- If the herbs are starting to burn but the pretzel cubes are still too soft, finish them off in a 170°C/340°F oven for about 10 minutes (turning halfway through). You can also use the oven method if you don"t want to add too much more oil/butter.
- To store, let the croutons cool down and put them in an airtight container or jar. They"ll be good for several days.
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