シチュー（カブと白菜のクリームシチュー）｜料理人 設楽の料理道場さんのレシピ書き起こし

Cut off the turnip stems, peel off the skin, and cut into 8 pieces.
Wash the carrots with water, cut off the stems, and cut into 5-6 mm wide half-moons with the skin on.
Cut the root of the onion and cut it into skewers.
Cut the turnip stem into 4 cm wide pieces.
Cut the bacon into bite-size pieces.
Wash the cabbage and cut it into bite-sized pieces.

Put the unsalted butter in a pan and heat it over low heat.
When the butter melts and reaches 70 degrees, turn off the heat, add the cake flour and mix, and let it sit for 5 minutes.
Heat over low heat while stirring, and when it boils, remove from heat and mix.
Add milk and simmer over low-medium heat.
Add a small amount of salt, add black pepper and consommé, and mix.
Once boiling, reduce heat to low and simmer for 5-6 minutes.

Put salad oil and 1 in a frying pan, cover with a lid over medium heat, and steam.
Insert a bamboo skewer to check if it is soft.

Add 3 to 2 and simmer over low to medium heat for 5-6 minutes.
Add the remaining salt, place in a bowl, and sprinkle with black pepper (not listed) to complete.