Flemish stew

Clean and coarsely chop the leek, turnips, carrots, green cabbage, white cabbage, parsnip and celeriac. Strip the outer leaves of the Brussels sprouts and score a cross in the top. Cut the onion into half moons and fry them in butter until golden brown. Drain both types of beans. Peel the potatoes and divide them into four pieces. Place all vegetables except the potatoes and beans in a kettle and top up with water or vegetable stock. Add a bouquet garni (thyme, bay leaf and parsley) and a pork shank. Season with salt and pepper. Simmer on low heat for at least 2 hours. Add the potatoes and beans 35 minutes before the end of the cooking time. But the potatoes are optional, it doesn't have to be in a lower starch version. The taste is no less, the binding improves slightly when you add potatoes.

Fry all types of meat separately in a pan. All parts of the pig are OK: cooked legs, bacon, sausages, ribs, chops, smelt, casseler rib. Ears and tail are also possible, but I don't use them in this version. For a more intense taste, the ears, legs and tail can also be cooked together with the vegetables. Serve the meat on a separate platter next to a deep bowl of stew vegetables. If you prefer, you can also mix the meat and vegetables, warm everything together and serve as one. Finish on the plate with a generous spoonful of mustard. There are really only two basic rules in the preparation of this dish: 1 - there should be cabbages and especially Brussels sprouts in the selection of vegetables; 2 - all pork meat is good, but don't use beef or veal. The taste is even better if you leave the stew in the fridge overnight.