Alsatian housewives used to fill crocks with marinated meats and vegetables and take them to local bakers to be cooked. Chef Émile Jung of Au Crocodile in Strasbourg still seals his luxurious update of this dish with dough, lest we forget Baeckeoffe's humble roots.
3 large red bliss potatoes, peeled and sliced
1 leek, white part only, washed and sliced
1/2 small yellow onion, peeled and sliced
5 small carrots, peeled and sliced
3 small turnips, peeled and sliced