๐จโ๐ณ Method
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1
Peel the onion and cut into coarse brunoise (small cubes).
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2
Remove the tough outer leaves from the green cabbage.
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3
Remove the large ribs from the cabbage leaves.
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4
Cut the leaves into strips.
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5
Peel the carrots and cut into brunoise.
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6
Cut the celery into brunoise.
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7
Cut the white part of the leeks into rings.
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8
Peel the turnips and cut into brunoise.
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9
Clean the Brussels sprouts and cut them in half.
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10
Melt the butter in a large pan.
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11
Add all the vegetables and let them sweat gently for 10 minutes without browning.
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12
Stir regularly with a wooden spoon.
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13
Add the poultry stock, bouquet garni, salt, and pepper.
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14
Bring everything to a boil over high heat.
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15
Reduce the heat, cover the pan with a lid, and let everything braise for 30 minutes.
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16
Cut the potatoes into 1 cm brunoise cubes and add to the pan.
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17
Let everything continue to braise for 20 more minutes.
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18
Move the pan with the lid slightly ajar to a warm place on the stove.
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19
Let the stoemp reheat if necessary and stir everything thoroughly with a whisk.
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20
This will break down the potatoes and slightly thicken the cooking liquid.
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21
Taste and adjust seasoning with salt and pepper, then serve immediately.
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