View cart background image
0
items
Free Shipping on orders of $40 or more
Dash of Diamonds and Pinch of Pearls Sweepstakes
Get Timely and Delicious Recipe Updates
 

Breton Bacon, Sausage and Vegetable Stew

Source: Cooking.com
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  15 Minutes
Total Time:  2 Hours 15 Minutes
  6 servings
This hearty Potee Breton comes from the historic region of Brittany, on a peninsula between the English Channel and the Bay of Biscay. This will keep your heart warm in winter!
RECIPE INGREDIENTS
6 cups water
1 pound bacon, cut into 1/2-inch strips
1 1/2 pounds turnips, peeled, quartered, or halved if small
12 ounces carrots, peeled, cut diagonally into 1-inch chunks
20 sprigs fresh thyme
3 bay leaves
8 whole allspice berries
1 large (about 4 1/2 pounds) green cabbage, trimmed, cut into six wedges
2 pounds small yellow-skinned potatoes, peeled, halved
2 pounds good-quality smoked pork sausage, such as kielbasa, pierced all over
sea salt and freshly ground black pepper

6 thin slices stale sourdough bread, preferably part whole-wheat
Coarse-grained mustard
Breton Bacon, Sausage and Vegetable Stew Recipe at Cooking.com
DIRECTIONS
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.


Recipe created exclusively for Cooking.com by Susan Herrmann Loomis, author of Italian Farmhouse Cookbook.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   6 servings
Calories: 1337
Fat. Total: 92g
Fiber: 15g
Carbohydrates, Total: 73g
Sodium: 3118mg
% Cal. from Fat: 62%
Cholesterol: 153mg
Protein: 51g
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.