Breton Bacon, Sausage and Vegetable Stew

Combine water, bacon, half of turnips, half of carrots, thyme, bay leaves and allspice in a large stockpot. Cover and bring to boil over medium-high heat. Simmer covered until vegetables are very tender, about 1 hour. Discard carrots and turnips. Stir in remaining uncooked turnips and carrots, cabbage, potatoes and sausage. Cover and cook until cabbage is completely tender, checking water level occasionally and adding more if necessary to just cover vegetables, leaving sausage on top, about 1 hour. Season to taste with salt and pepper.

Remove sausage from pot. Cut crosswise into 1 1/2-inch pieces. Transfer sausages, bacon and vegetables to large warm platter. Tent with foil to keep warm.

Place one bread slice in each of six soup bowls. Ladle soup over bread and serve. Serve sausage and vegetable platter as second course to soup, passing mustard alongside.