Winter Vegetable and White Bean Potée

Drain and rinse the soaked haricots blancs. Halve the onion and stud each half with 2 cloves. Tie the reserved dark leek tops, thyme sprigs, and bay leaves into a bouquet garni with kitchen string. Peel and cube the celeriac, peel and chunk the carrots and turnips, halve the potatoes, slice the leek rounds, and wedge the cabbage. Lightly crush the garlic.

Soak the dried haricots blancs in cold water for 8–12 hours or overnight. Drain before use.

Place the drained haricots blancs in a large heavy pot or Dutch oven with the studded onion halves, crushed garlic, bouquet garni, and peppercorns. Cover with 2.5 litres of cold water. Bring to a vigorous boil over high heat, skimming off any foam that rises, then reduce to a gentle simmer.

Simmer the beans uncovered for 45–55 minutes until they are just tender but hold their shape, skimming occasionally. Do not salt at this stage.

While the beans cook, warm the olive oil in a small pan over medium heat. Add the sliced leek rounds and cook, stirring occasionally, for 6–8 minutes until softened and golden at the edges.

Add the smoked paprika to the leeks and stir for 1 minute until fragrant, then remove from the heat and set aside.

Once the beans are tender, remove and discard the bouquet garni and onion halves. Add the carrots, turnips, celeriac, and potatoes to the pot along with the sautéed leeks and 1 tsp fine sea salt.

Return the pot to a gentle simmer over medium-low heat and cook for 20 minutes until the root vegetables are just yielding when pierced with a knife.

Nestle the cabbage wedges into the broth and cook for a further 12–15 minutes until the cabbage is tender but retains a little texture and the potatoes are completely soft.

Stir in the white wine vinegar, taste and adjust salt. Ladle into deep bowls, scatter with chopped parsley, and serve with Dijon mustard and crusty sourdough alongside.