Discover some of Marie’s favourite recipes, from new dishes to old family favourites, all lovingly prepared in Ondine cookware.




Serves 6 people

1 tsp extra virgin olive oil

1 chopped red onion⁠

1 chopped carrot⁠

1 chopped celery⁠

2 crushed garlic cloves⁠

2 bay leaves⁠

2 thyme sprigs⁠

300g cubed celeriac⁠

200g cubed sweet potato⁠

1½ l fresh organic chicken stock⁠

350g cooked turkey⁠

75g shredded curly kale

Salt and pepper


  1. Heat 1 tsp of oil in the stockpot then fry the onion, carrot and celery with a pinch of salt and pepper.⁠
  2. Cook gently over a low heat until soft but not coloured. ⁠
  3. Add the garlic and herbs, then cook for 2 minutes more.⁠
  4. Add the celeriac, sweet potato and chicken stock. Bring to the boil, then simmer for 15 minutes.⁠
  5. Add the cooked turkey and before serving add the kale. Enjoy!⁠


Cooked in the Platine Stock Pot

Turkey and Vegetable Broth