Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      medium        carrots
   2      small         white turnips
   4      small         white onions -- coarsely chopped
   3                    celery stalks
   4                    leeks -- (white part only)
  28      ounces        canned tomatoes
   1      pinch         thyme
   1                    bay leaf
   2      tablespoons   chopped parsley
     1/2  teaspoon      salt
     1/4  teaspoon      pepper
     1/4  cup           consommé
   1 1/2  pounds        polish sausage

Preparation:

Clean and cut vegetables into pieces 1-inch long. In a large, heavy saucepan combine carrots, turnips, onions, celery, leeks, tomatoes, thyme, bay leaf, parsley, salt, and pepper. Add consommé. Bring to boil and cook for 5 minutes. Add sausage. Cover and simmer for 1 hour. To serve, arrange vegetables in center of serving dish. Cut sausage into slices 1/2-inch thick and arrange slices in a crown around vegetables. Serve hot. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin