Grill the pepper and remove its skin, mince it, peel the carrots, dice it coarsely, peel and mince the onions, peel and crush the garlic.
Fry the vegetables in olive oil, add the tomato coulis, the bouquet garni, the stalks and the packets, moisten with the white wine, salt and pepper .
Braise for 4 hours in a low oven, decant, bone the feet, set aside.
Serve with a garnish of mashed potato dumplings topped with wilted onions, place the bundle foot ragout in the center.
