Garbure Bearnaise

Garbure Bearnaise

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Garbure Bearnaise is a French dish with goose and various root vegetables and herbs.
Servings: 4
Calories: 951


  • 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


  • 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
Cuisine French
Ingredients Goose
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