Since it's the time of the year for stocks, here's a simple option for assembling a bouquet garni, as shown in the pic below. Just slice a leek, add the aromatics and then just tie it up. In this garni I have thyme, carrot greens, bay leaves, parsley stems, a little tarragon and some peppercorns.
I'm exploring alternative methods for making stocks and sauces via Michel Roux's Sauces book. His latest version of this book provides more contemporary, delicate versions of the classic stocks and sauces. It is in his book that I discovered this garni method.
