Stem

asparagus stems (about 175 grams) • garlic powder (0.5 grams) • soy cream or light cream (about 3 oz or 85 grams) • Salt and pepper, to taste • drizzle olive oil • asparagus spears • edible daisy (optional)

broccoli stem • from 1 head of cauliflower • onion • garlic • herb broth (about 1.5 liters, homemade if possible) • thyme • tomatoes • turmeric • heavy cream (about 100 ml) • Salt and pepper

fresh Swiss chard, with stems (120 g) • buttermilk (170 ml) • vegetable oil (50 ml) • large eggs, at room temperature • + 1 1/2 oz sharp cheddar cheese, shredded (100 g + 40 g) • unbleached all-purpose flour (about 260 g) • garlic powder • baking powder • baking soda • salt • You can substitute Swiss chard with spinach! • white vinegar or lemon juice (10 ml) •

beef tenderloin (about 600 grams) • leeks • broccoli stem • carrots (see tip in link) • onion • red potatoes (Roseval or similar) • garlic • small white mushrooms (about 400 grams) • red wine (about 8.5 fl oz or 250 ml) • beef broth (about 10 fl oz or 300 ml, homemade if possible) • chopped parsley • sour cream •

asparagus stems • zucchini • potato • chopped onion (about 50 grams) • soy cream or light cream (12% fat) • Salt and pepper • Ground seed mix

potatoes, raw (about 450 grams) • cauliflower florets, raw (about 300 grams) • Swiss chard stems, raw (about 200 grams) • milk (150 ml) • soy cooking cream (100 ml) • cornstarch (10 grams) • Salt, pepper, ground nutmeg • shredded Swiss cheese (about 50 grams)

white beans (medium or navy beans work well) (about 450 grams) • large onion • medium carrots (about 9 ounces/250 grams), peeled and left whole • large bouquet garni, washed (leeks + celery leaves + lovage stems) • bay leaf • whole cloves • broth (or hot water plus 3 beef, chicken, or vegetable bouillon cubes) (about 3 liters) • little ground black pepper • Salt (as needed, since bouillon cubes are already salted)

cod fillet or other fish of your choice (about 530 grams) • large russet potatoes • stems flat-leaf parsley and chervil • chives • unsalted butter (60 grams) • Breadcrumbs • Shredded Swiss cheese • beaten egg • Oil • Salt, pepper

Ingredients for 8 servings (if you have fewer people, don't worry—it's even better reheated, and you'll never get tired of it!) • large casserole dish • starchy potatoes (about 2.5 kg; they should absorb the juices and break down) • carrots • leek • beef chuck (about 500 grams) • pork shoulder (about 500 grams) • lamb shoulder (about 400 grams) • pig's foot, split in half • dry Alsatian white wine (about 1 liter; Edelzwicker or Riesling) • Water as needed and 1 vegetable bouillon cube • bouquet garni (3 bay leaves, thyme, parsley stems, green part of leek, and a celery stalk) •