Garbure de Fête

Name: Garbure de Fête (Camille’s special garbure)
Yield: Serves 8
Cuisine: British
Ingredients: 1 preserved duck leg (see Confit de canard); 500 g/1 lb 2 oz salt pork or beef, cut into chunks; 100 g/4 oz goose fat; 100 g/4 oz bayonne ham, cut into chunks; 1 bouquet garni; 10 garlic cloves, peeled and left whole; 2 cloves; 100 g/4 oz onions, cut into 8; 300 g/11 oz toulouse sausage, cut into chunks; 200 g/7 oz pumpkin, cut into large chunks; 1 kg/2¼ lb potatoes, cut into large chunks; 100 g/4 oz leeks, cut into large pieces; 100 g/4 oz turnips, cut into large pieces; 300 g/11 oz carrots; 100 g/4 oz dried haricot beans, pre-soaked; 1 cabbage, cut into large chunks

Camille’s special garbure

Preparation info

Serves
8

Difficulty
Complex

Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

About

Ingredients

100 g/4 oz onions, cut into 8
100 g/4

Europe
France
United Kingdom
Stew
Spring
Mediterranean

Method

In a large casserole, sweat the onions in the goose fat until soft. Add 3 l/5½ pt water, the bayonne ham, salt pork or beef, bouquet garni, garlic, haricot beans and the cloves.

Bring to the