The bay leaf is an aromatic leaf commonly used as a herb in cooking. It can be used whole, either dried or fresh, in which case it is removed from the dish before consumption; bay leaf is used less commonly in ground form. The flavor that a bay leaf imparts to a dish has not been universally agreed upon, but many agree it is a subtle addition.
Bay leaves come from various plants and are used for their distinctive flavor and fragrance. The most common source is the bay laurel (Laurus nobilis). Bay leaves contain essential oils, such as eucalyptol, terpenes and methyl eugenol, which contribute to their taste and aroma.
Bay leaves are used in many cuisines including Indian, Filipino, European and Caribbean. They are typically used in soups, stews, meat, seafood and vegetable dishes. The leaves should be removed from the cooked food before eating as they can be abrasive in the digestive tract.
Keep reading below for an aromatic recipe that will sate anyone’s hunger!
Potato and Carrot Stew with Bay Leaf
INGREDIENTS
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 carrots, sliced
- 2 medium potatoes, peeled and cubed
- 1 garlic clove, minced
- 3 C water or broth
- 1 bay leaf
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- Optional: a pinch of thyme or paprika for more flavor
INSTRUCTIONS
- HEAT olive oil in a pot over medium heat. Add onion and cook for 3–4 minutes.
- STIR in garlic, carrots and potatoes. Cook for another 2–3 minutes.
- ADD water or broth, bay leaf, salt, pepper, and optional herbs or spices.
- BRING to a boil, then reduce heat and simmer uncovered for 20–25 minutes, until vegetables are tender.
Remove bay leaf before serving.
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