Warm Weather Vegetable Pot-Au-Feu
- Ready In:
- 1hr 30mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, split, germ removed, and thinly sliced
- 1 onion, thinly sliced (preferably a spring or Texas onion)
- 1 leek, white and light green parts only, quartered lengthwise and rinsed
- salt
- freshly ground black white pepper
- 6 small new potatoes, scrubbed and cut into 1/2-inch thick slices
- 4 slender carrots, trimmed, peeled, and cut on the diagonal into 1/2-inch thick slices
- 3 cups vegetable broth or 3 cups chicken broth
- lemon zest (1 strip) or orange zest (1 strip)
- 1 piece lemongrass, split lengthwise (2-inch long piece)
- 8 asparagus spears, trimmed and peeled
- 4 large shiitake mushrooms, stemmed, cleaned, and sliced
- 1⁄2 lb spinach, stemmed and washed
- 4 large eggs (poached or boiled)
- chopped fresh herb
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.
Questions & Replies

Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!