Breton Stew

1. rinse leg slices and pork shank under cold running water, rub dry and blanch in boiling hot salted water for 2 min. Then drain and rinse the meat. 2.

Peel onions, clean carrots and turnips, remove peel and rinse. Remove the coarse outer leaves from the cabbage, cut the rest into quarters, remove the stalk, rinse and cut into coarse cubes.

Bring the prepared ingredients to a boil with the veal broth, pepper, salt, sausages, garlic, bay leaf spice and cloves. Rinse the parsley, rub dry, pluck the leaves from the stems and add to the stew form. Simmer gently for about 90 minutes, skimming occasionally.

Garnish: Farmhouse bread or possibly kitchen herb-garlic baguette.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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