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DIRECTIONS

The sausages and garlic.
Slice the sausages into 1/2-inch pieces, and sauté them slowly in the pan, letting them brown lightly but without burning the fat. Smash the garlic with your fist on your work surface to separate the cloves; drop the cloves into a pan of boiling water and boil 15 seconds. Remove, and slip off the skins.
The vegetables.
Start peeling the potatoes and cutting them into quarters or sixths (all vegetables should be cut about the same size). Film the large pan with 1/6 inch of sausage fat and/or oil, set over moderate heat, and add the potatoes as they are prepared. Continue with the carrots, adding them to the pan and tossing frequently to prevent sticking. Peel, cut, and add the turnips. Season lightly with salt, pepper, and herbs; toss in the garlic and the browned sausage pieces.
Continuing the cooking.
After the vegetables have cooked 10 minutes or so, pour in a 1/4-inch layer of chicken broth. Season lightly, cover, and simmer slowly until the vegetables are almost tender. Meanwhile, trim, wash, and quarter the mushrooms; quarter and seed the pepper, and slice crosswise. Add them to the pan when the simmering vegetables are ready. Baste and turn the vegetables; cover and cook another few minutes.
*Ahead-of-time note: May be completed somewhat in advance to this point. Set aside uncovered; reheat before proceeding.
Finishing.
Boil off any remaining liquid. Correct seasoning, and fold in the parsley. Serve as is or as follows.
Other serving suggestions.