Turnips

green cabbage (see linked recipe for ideas for the rest) • smoked Morteau sausage (about 14 oz / 400 g) • smoked pork belly (about 350 g; see tip in link) • golden turnips • carrots (see tip in link) • extra-large onion (see linked recipe for ideas for the other half) • pork and vegetable broth (about 2 1/2 cups / 600 ml; homemade, see linked recipe) • garlic (see tip in link) • whole cloves (see tip in link) • suhana spice blend (see tip in link) • dried thyme • bay leaf •

Swiss chard stalks (about 500 grams) • carrots • celery root • turnips • onion • garlic • olive oil • Salt and pepper • basil • ginger paste • vegetable broth (about 1.5 liters, homemade if possible) • tagine spices

water (300 ml) • distilled white vinegar (200 ml) • sugar (70 grams) • salt • Seasonal vegetables (radishes, cabbage, carrots, turnips, cucumber, fennel, etc.) • Rosemary, bay leaf, garlic, onions • Whole peppercorns, coriander seeds, pink peppercorns

carrots (about 200 grams) • turnips • vegetable bouillon cube • butter (about 45 grams) • all-purpose flour (about 45 grams) • milk (about 250 ml) • egg yolks • egg whites • ground cilantro • ground ginger • ground cumin • nutmeg •

butternut squash (about 200 grams) • turnip (about 100 grams) • Gruyère cheese, to taste • Butter or oil for cooking • galette (savory buckwheat crepe)

In addition to the classic pot-au-feu leftovers listed below (see in parentheses), you'll need: • hard-boiled eggs • red onion • sweet and sour pickles or similar • Sunflower oil • Vinegar (such as apple cider or white wine vinegar) • (3 1/3 lbs chuck roast (about 1.5 kg), 12 carrots, 2 leeks, 6 potatoes, 1 celery with stalks, 4 yellow turnips, 3 onions, 3 bouillon cubes, 2 marrow bones)

lamb shoulder (about 3 3/4 lbs or 1.7 kg) • fresh fava beans (1 kg) • carrots • fresh artichokes • young turnips • spring onions • small yellow onion • green peas (about 200 grams) • green beans • baby potatoes • tomato paste • dry white wine (about 6.8 fl oz or 200 ml) •

pork belly (about 600 to 700 grams), for stewing • carrots • turnip • celery stalks • red onion • Some green leek tops • thyme • beef bouillon powder • Salt

live lobsters • monkfish tail (about 400 grams) • leeks (white parts only) • carrots • turnips • fresh white mushrooms (button mushrooms) • celery stalk • shallots • garlic clove • bouquet garni (bundle of herbs) • dry white wine (about 100 ml) • heavy cream (about 200 ml) •

rice (about 500 grams) • veal stew meat (about 1 kg, from a less tender cut) • butter (about 40 grams) • carrots, diced (about 200 grams) • green peas (about 50 grams) • turnip, diced (about 50 grams) • onions (about 300 grams) • Salt • White pepper • Nutmeg • Bouquet garni (a bundle of herbs)

chicken • onion, thinly sliced • carrot • turnip • zucchini • tomatoes • tomato paste • celery and cilantro • olive oil • Salt, pepper, Ras El Hanout, turmeric, and paprika • cracked wheat (mermez) • chili pepper

small bowl fava beans • small bowl orzo pasta • oil • Salt, to taste • Cinnamon, to taste • Paprika, to taste • Black pepper, to taste • tomato paste • ripe tomatoes • lamb, cut into small pieces (about 200 grams) • small bowl green peas • small bowl soaked chickpeas •

carrots, • large yellow turnip, • small sweet potatoes, • small fingerling or baby potatoes, unpeeled, • ras el hanout, • sliced onions, • garlic, minced, • raw shelled almonds (about 50 grams), • raw shelled pistachios (about 50 grams), • raw cashews (about 70 grams), • chopped cilantro, • olive oil, •

duck or goose confit legs (or 4 confit wings) • carrots • potatoes • turnip • leek • onion studded with 3 whole cloves • bouquet garni (parsley, thyme, celery, bay leaf) • coarse salt • whole black peppercorns

dried white beans (about 250 g) • chopped onions • garlic, crushed • tomatoes • carrot • turnip • medium potatoes • celery stalk • zucchini • green beans (about 60 g) • elbow macaroni (about 80 g) • tomato paste •

beef chuck roast (about 1 kg, or use beef shank or brisket) • pearl onions (about 100 g) • thick-cut bacon or pancetta, diced (about 100 g) • garlic • carrots • purple turnips • bouquet garni (bundle of fresh herbs such as thyme, bay leaf, and parsley) • oil • butter (about 20 g) • flour • dry red Burgundy wine (1 liter) • beef bouillon cube, crumbled (reduced fat if available) •

veal (about 400 grams) • yellow or white onion • garlic • dry white wine (200 ml) • vegetable bouillon • water (250 ml) • butter • Salt and pepper • carrots • turnip • pearl onions • small white mushrooms (or 4 large) •

beef chuck roast (ask your butcher for advice) • carrots • leeks • celery with stalks • potatoes • yellow turnips • onions • beef bouillon cubes • marrow bones

Carrot • Turnip • Cabbage • Leek • Potatoes • Beef for pot-au-feu • Vermicelli pasta

Reblochon cheese (250 g) • white port wine • black pepper • baby carrots with tops • small golden turnips • celery • sprigs watercress • white mushrooms (200 g)

onion, thinly sliced • sweet paprika • carrots • celery stalk • small turnips • potatoes • tomato paste (80 grams) • water (1 liter) • vegetable bouillon cube • chickpeas (100 grams) • vermicelli noodles (100 grams) • Fresh flat-leaf parsley •

beef shank (500 g) • marrow bones • carrots • leeks • turnips • small potatoes • onion • garlic clove • Whole • bouquet garni (bundle of herbs) • water (3 liters)

chuck roast (about 1 kg) • beef short ribs (about 1 kg) • beef shank (about 1 kg) • carrots • turnips • potatoes • leeks • celery stalks • onions studded with cloves • garlic cloves • Thyme and bay • Salt, bouillon •

beef for pot au feu (use a mix of lean, gelatinous, and moderately fatty cuts) • marrow bone (or more, to taste) • leeks • carrots • turnips • potatoes • Coarse salt • Whole black peppercorns • Bay leaf, thyme, parsley • onion • garlic clove • whole clove

meat (choose a lean cut, a fatty cut, and a gelatinous cut) (500 g) • marrow bones • carrots • potatoes • turnips • celery stalks • leek • onion • garlic cloves • bouquet garni (mixed herbs) • fresh parsley • whole cloves •

leek • carrots • large zucchini • onion • potatoes • small turnips • green beans • cooked white beans or flageolet beans (120 g) • celery stalk • cooked pasta (about 120 g) • thick slice country ham • garlic •

turkey meat (such as turkey oyster) • spring onions • flour or cornstarch (20 grams) • bay leaves • garlic cloves • olive oil • white mushrooms (about 250 grams) • tomato paste • small new potatoes • shelled green peas (about 350 grams) • baby carrots • baby turnips •

onion • carrots • large turnips • cod loin (about 600 grams) • peeled shrimp (about 300 grams) • vegetable broth (about 200 ml) • heavy cream (about 200 ml) • All-purpose flour • olive oil • lemon juice • Salt, freshly ground black pepper • Bouquet garni (thyme, bay leaf, etc.)

beef stew meat (about 1 kg) • chorizo sausage • carrots • turnip • leeks (white parts only) • onion • bouquet garni (mixed herbs) • vegetable bouillon cube • medium can chickpeas • garlic • Olive oil • Salt, pepper •

kid goat breast and neck (about 500 grams) • beef marrow bones • onion • Green tops from 3 leeks • napa cabbage • golden turnip • tomatoes • carrots • garlic • potatoes • fresh thyme • bay leaves •