Ingredients to make Coccid de Gruyere:
- For 4 to 6 guests depending on appetites:
- 750 gr. carrot
- 500 gr. leek
- 100 gr. chickpeas
- 3 turnips
- 2 large onions
- 1 stick of celery
- 1 bouquet garnish
- 1 clove
- 400 gr. of good Gruyere in one piece
- Salt
How to make Gruyere Stew:
- Clean, peel carrots, onions and turnips.
- Leave them whole.
- Remove the hard top part of the leek and cut it into 3 or 4 pieces depending on its size.
- Peel the celery stick and cut it in 4.
- The day before, soak the chickpeas with a teaspoon of baking soda; cook them until they are almost ready.
- In a saucepan with 1.5 L. of cold water, put the vegetables, the bouquet grain and the cloves.
- When it has taken temperature but without boiling, add the piece of Gruyere and the chickpeas.
- As soon as it starts to bubble, lower the heat and let it murmur for an hour.
- At that time the vegetables will be cooked, the trumpets tender and the Gruyere will have melted almost completely.
- Remove what of it because it will be a very rubbery rest
- Season exclusively at the end of operations.
- It is eaten with pickled cucumbers and a little mustard.
