Comforting Spring & Summer Tomato Pot-au-Feu

• 2 slice Thick sliced bacon (or chicken wings, thigh meat, etc)
• 1 pack Button mushrooms or any type of mushrooms
• 2 Tomatoes
• 1 clove Garlic
• 1 tbsp Olive oil
• 2 Carrots and 1/3 Daikon radish (or 2 turnips)
• 4 (New season) potatoes
• 1/4 or more (Spring) cabbage
• 700 to 800 ml Water
• 1 and 1/2 teaspoons Chicken stock powder
• 2 Bay leaves
• 5 to 10 Whole black pepper
• 1 Salt
• 1 tsp Sugar (brown sugar if you have)
• 1 Parsley (chopped)
• 1 Grain mustard

1. Chop the garlic.
2. Peel the other vegetables and cut into big chunks.
3. Salt and pepper (not listed) the chicken if desired.
4. Put olive oil and garlic in a pot and heat on medium heat until the aromatic.
5. Add bacon (or chicken) and fry over high heat.
6. Add the radish and carrots and continue to cook.
7. Add all the vegetables except the tomatoes and stir quickly.
8. Add the ingredients to 3 and place the tomatoes on top.
9. Sprinkle a little sugar and cover.
10. Simmer until the vegetables are tender.
11. Sprinkle chopped parsley and serve with grain mustard.

bacon, pack button, tomatoes, clove garlic, olive oil, carrots, potatoes, cabbage, water, chicken, bay leaves, black pepper, salt, sugar, parsley, grain mustard

Taken from cookpad.com/us/recipes/156142-comforting-spring-summer-tomato-pot-au-feu (may not work)