Breton Pot-au-Feu with Buckwheat Dumpling
INGREDIENTS
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SERVES 8 – 10
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This hearty Breton stew usually calls for poitrine salée, a meaty French salt pork. It's hard to find in the States, so we substituted corned beef.
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2 lbs. corned beef
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1 1⁄4 lb. smoked pork sausage (e.g., kielbasa)
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1 fresh ham hock
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1 smoked ham hock
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4 small white onions, peeled, each studded with 1 clove
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1 bouquet garni (2 bay leaves, 2 sprigs thyme, and
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10 sprigs flat-leaf parsley, tied in a bundle)
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5 black peppercorns
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4 cups white buckwheat flour
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1 tbsp. salt
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4 1⁄2 cups milk
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1 egg
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3 large carrots, peeled, trimmed, and quartered
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8 small potatoes, washed
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1 lb. leeks, washed, trimmed, and chopped
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1 head cauliflower, cored and cut into florets
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3 medium turnips, peeled and quartered
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1 large green cabbage, cored and cut into 8 wedges
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Salt and freshly ground black pepper
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