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Remembering Our Danube Swabian Ancestors

     
 

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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