Warm Weather Vegetable Pot-Au-Feu

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READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large high-sided skillet or, if you've got one, a woklike stir-fry pan, warm the olive oil over med-low heat.
  • Toss in the garlic and cook for 1 minute.
  • Add in the onion and leek, turning them in the oil, and season with salt and pepper.
  • Cook, stirring gently, just until the onion and leek soften slightly, about 5 minutes.
  • Stir in the potatoes and carrots, then pour in the broth.
  • Toss in zest and lemongrass.
  • Increase heat and bring the broth to a boil, then lower heat and simmer gently, uncovered, until the vegetables are just short of tender, about 10 minutes.
  • *You can make the pot-au-feu to this point up to 3 hours in advance; cover and refrigerate; when ready to continue, bring the broth back to a boil, lower the heat so that it simmers, and cook gently until everything is heated through.
  • While the vegetables are simmering, bring a skillet of water to a boil--you'll use the pan to reheat the eggs right before serving.
  • With the pot-au-feu at a gentle simmer, drop in the asparagus and shiitakes; cook until tender, about 4 minutes.
  • Scatter the spinach over the vegetables and cook another 2 minutes, just until slightly wilted.
  • Taste for salt and pepper; adjust.
  • Slip the eggs into the skillet of simmering water and give them just a couple of minutes to warm while you spoon out the pot-au-feu.
  • Ladle the vegetables and broth into shallow soup plates, scatter with chopped fresh herbs, and finish each with a poached or boiled egg; serve immediately.
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