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Béarnaise Vegetable Puree - Purée Garbure
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Yield 10 quarts or 10 liters |
| Ingredients |
U.S. |
Metric |
|
Vegetable
Stock |
2 gallons |
8 liters |
| Potatoes |
4 pounds |
2 kilograms |
| Onions |
20 ounces |
600 grams |
| Leeks |
20 ounces |
600 grams |
| Bacon Trimmings |
7 ounces |
200 grams |
| Turnips |
7 ounces |
200 grams |
| Cabbage |
7 ounces |
200 grams |
| Carrots |
28 ounces |
800 grams |
| Fat |
5 ounces |
150 grams |
| Salt |
1 teaspoon |
6 grams |
| Cream (optional) |
1 pint |
5 deciliters |
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|
Procedure |
| 1. Sauté
onion, leeks, and bacon in fat till translucent, do not brown |
| 2. Add
the potatoes, turnips, cabbage and carrots, continue to sauté |
| 3. Add
stock and seasoning |
| 4
Bring to a boil quickly, while stirring |
| 5. Cook
slowly for 2 hours and strain |
| 6. Put
through a sieve of food mill to puree |
| 7. Bind
with cream, adjust seasoning |
