5 pot feu green Recipes

onions (about 1 lb), beef brisket, water, pepper, salt, carrots , cut into 2-inch pieces, garlic cloves, halved, celery stalks , cut into 2-inch pieces, bay leaves, parsley sprigs, leeks (about 1 3/4 lb), trimmed and cut in half lengthwise, turnips (about 1/2 lb), peeled and quartered, green sauce

beef shank (4 lb with bone in ) tied with kitchen twine, whole veal shank (2 1/2 to 3 lb) tied with kitchen twine, lamb shank (1 1/2 lb) secured with kitchen twine, bouquet garni (a cheesecloth sachet containing 1 young tender branch of celery with leaves, 3 sprigs fresh thyme, 4 sprigs parsley, 10 black peppercorns, and 1 whole clove), salt, carrots, peeled, halved , cut into quarters lengthwise, leeks , greens discarded, washed and tied together in 2 bundles (4 each), onions, tomatoes , juice strained, yukon gold or any all-purpose potatoes, peeled and cut into 2-inch cubes (6 cups), nicoise or gaeta olives, capers, sea salt, hot mustard and/or a small bowl of grated horseradish, cornichons

fresh parsley, low-sodium chicken broth, cinnamon stick, black peppercorns, whole allspice, coriander seeds, kosher salt, leeks , outer leaves peeled, halved lengthwise, carrots, trimmed and halved lengthwise, turnips, peeled and halved lengthwise, skin-on, bone-in chicken breasts (about 2 lb), extra-virgin olive oil, winter greens (such as swiss chard or kale), torn, freshly ground pepper

eggplant, olive oil, head garlic, salt, fresh ground pepper, vegetable stock, sweet potatoes , peel julienned, potatoes, unpeeled, parsnip, peeled thin sliced, leek, thin sliced, rutabaga, peeled cubed, carrot, thin sliced, green beans, french cut, zucchini, cut 1/2 inch rounds, swiss chard, coarsely chopped, lemon , zest of, fresh parsley, minced