search saves

Vegetable Pot Au Feu

This vegetable dish is good served with cornichons, tiny sour onions, hot mustard, mayonnaise; and French bread. The broth is usually reserved for the next day, when it is cooked with tiny pasta to make a rich soup. This recipe was adapted from "France, The Vegetarian Table".

Ready In:
1hr 20mins
Serves:
Units:

ingredients

directions

  • 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).
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@lynnski LA
Contributor
@lynnski LA
Contributor
"This vegetable dish is good served with cornichons, tiny sour onions, hot mustard, mayonnaise; and French bread. The broth is usually reserved for the next day, when it is cooked with tiny pasta to make a rich soup. This recipe was adapted from "France, The Vegetarian Table"."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. lynnski  LA
    This vegetable dish is good served with cornichons, tiny sour onions, hot mustard, mayonnaise; and French bread. The broth is usually reserved for the next day, when it is cooked with tiny pasta to make a rich soup. This recipe was adapted from "France, The Vegetarian Table".
Advertisement