Garbure Bearnaise
Garbure Bearnaise is a French dish with goose and various root vegetables and herbs.
Ingredients
- 2 lb goose leg pieces
- 1 3/4 pint water
- 1 tsp salt
- 1 onion
- 1 bay leaf
- 4 oz carrots
- 7 oz white turnips
- 7 oz potatoes
- 7 oz white cabbage
- 7 oz green beans
- 5 oz canned butter beans
- 2 sprigs chervil
- 1 pinch white pepper
- 1 tbsp chopped parsley
Instructions
- Wash goose and bring to the boil with water and salt.
- Peel onion and add to pan with bay leaf. Cook for about 20 minutes, uncovered, removing scum as it forms. Cover and simmer gently for 1 hour more.
- Scrape or peel carrots and turnips before washing and chopping them. Peel potatoes and chop, not too finely.
- Prepare cabbage, rinse leaves and shred. Wash and chop green beans.
- Add all prepared vegetables, together with drained butter beans, herbs and pepper to pan. Cover and simmer for 30 minutes.
- Remove goose from pan and cut meat off bones, cut into cubes and return to pan.
- Sprinkle finished dish with parsley.
Calories: 951 kcal
Carbohydrates: 29 g
Protein: 42 g
Fat: 77g
Saturated Fat: 22 g
Cholesterol: 181 mg
Sodium: 937 mg
Potassium: 1445 mg
Fiber: 8 g
Sugar: 8 g
Vitamin A: 5470 IU
Vitamin C: 59 mg
Calcium: 124 mg
Iron: 8 mg