Vegetable Pot Au Feu

Recipe by lynnski LA
READY IN: 1hr 20mins




  • In a large soup pot, combine the broth, water, salt, pepper and peppercorns.
  • Tie the bay leaves, parsley, and thyme together using kitchen string to make a bouquet garni.
  • Add it to the pot, along with the carrots, leeks, onions,turnips, potatoes and parsnips.
  • Bring to a boil over medium heat.
  • Reduce the heat to low, cover and simmer for 20 minutes.
  • Add the celery hearts, re-cover, and simmer for another 20 minutes.
  • Then remove the cover and simmer until all the vegetables are tender but still hold their shape, about 20 minutes longer.
  • Remove the vegetables and arrange on a platter, (reserve broth for another use).
  • Serve veggies with cornichons, tiny onions, mustard or horseradish and mayonnaise in small bowls; and french bread (all optional).