Clean, peel carrots, onions and turnips.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Gruyère cooked ingredients: |
| For 4 to 6 diners according to appetites :: 750 grs. of carrot 500 grs. from leek 100 grs. from chickpeas 3 nabos 2 large onions 1 celery branch 1 bouquet garni 1 clove of smell 400 grs. of good gruyère in a single piece salt pepper. |
Gruyère cooked ingredients:
2. Leave them whole.
3. Eliminate the upper upper part of the leek and cut it into 3 or 4 pieces according to its size.
4. Peel the celery branch and cut it into 4.
5. The day before soak the chickpeas with a teaspoon of bicarbonate, cook them until they are almost ready.
6. In a saucepan with 1.5 L. of cold water put the vegetables, the bouquet garni and the clove of smell.
7. When it has taken temperature but without boiling, add the piece of Gruyère and the chickpeas.
8. As soon as it begins to bubble, lower the heat and let mutter for an hour.
9. At that time the vegetables will be cooked, the tender trumpitos and the Gruyère will have almost completely cast.
10. Remove what will be a very gummy rest.
11. Salpimentar exclusively at the end of operations.
12. It is eaten with pipinillos in vinegar and a little mustard.
13. Note of the almost author: Chickpeas are my invention to be able to call this recipe cooked.
