RECIPE FOR LA GARBURE
48 hours in advance, salt a fresh knuckle of ham in a large saucepan
of cold water and bring to the boil.
When the water boils, skim the broth. Add 7 carrots, 2Kg of potatoes
cut into pieces, bouquet garni (parsley, thyme), 4 cloves garlic,
a pinch of salt and pepper.
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Cook for one hour. Make sure the knuckle of ham is well cooked
by pricking it with a fork.
Add 250g pre-cooked haricot beans to the pot. A final tip of the
Pyrenees: the more you re-heat it, the better it is! |
