Breton Pot-au-Feu with Buckwheat Dumpling | Saveur

Ingredients

• 2 lb. corned beef
• 1 1⁄4 lb. smoked pork sausage (e.g., kielbasa)
• 1 fresh ham hock
• 1 smoked ham hock
• 4 small white onions, peeled, each studded with 1 clove
• 1 bouquet garni (2 bay leaves, 2 sprigs thyme, and 10 sprigs flat-leaf parsley, tied in a bundle)
• 5 black peppercorns
• 4 cups white buckwheat flour
• 1 Tbsp. salt
• 4 1⁄2 cups milk
• 1 egg
• 3 large carrots, peeled, trimmed, and quartered
• 8 small potatoes, washed
• 1 lb. leeks, washed, trimmed, and chopped
• 1 head cauliflower, cored and cut into florets
• 3 medium turnips, peeled and quartered
• 1 large green cabbage, cored and cut into 8 wedges
• Salt and freshly ground black pepper