Steps
- Boil 200g of chopped green cabbage and 200g of quartered Brussels sprouts in salted water for 15 minutes. Drain.
- Measure 100g of butter, 3 bay leaves, and 1 teaspoon of nutmeg. Reserve three-fifths of the butter, two-thirds of the bay leaves, and half the nutmeg.
- Boil 1.5kg of peeled diced starchy potatoes in salted water with the unreserved butter, bay leaf, and nutmeg for 25 minutes. Drain and discard the bay leaf.
- Melt half the reserved butter in a covered pot over low heat. Soften 1 chopped onion, 3 chopped shallots, and 2 minced garlic cloves.
- Add 250g of sliced leeks, 125g of diced carrots, 100g of chopped celeriac, the reserved bay leaves, 2 crushed juniper berries, 1 sprig of thyme, and 1 sprig of savory. Season with salt and pepper.
- Cover and cook for 5 minutes, stirring. Add 200ml of chicken broth and cook until tender; discard the herbs, bay leaves, and juniper.
- Meanwhile, fry 180g of diced smoked bacon over medium-high heat until crisp, then drain.
- Coarsely mash the potatoes, cabbage, and sprouts with the cooked vegetables. Mix in 150ml of crème fraîche, 2 tablespoons of mustard, and 2 tablespoons of chopped parsley.
- Fold in the bacon and the remaining butter and nutmeg. Warm through over low heat.