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".
Provided by lynnski LA
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- 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).
Nutrition Facts : Calories 138.3, Fat 0.5, SaturatedFat 0.1, Sodium 659.4, Carbohydrate 32, Fiber 5, Sugar 7.7, Protein 3.4
CHICKEN, SAUSAGE AND VEGETABLE POT-AU-FEU
This serves as a nice Sunday dinner or for casual entertaining of friends. Relatively simple one pot dish. Pot-au-feu means "pot on the fire" but the name refers to a hearty, family-style French dish of meat. This was originally from Chicago Tribune Tribune's Food & Drink.com
Provided by Iron Mike
Categories European
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Directions for Horseradish cream. Prep time: 10 minutes.
- Combine cream, mustard, horseradish and sugar in small bowl. Taste; adjust as desired. Can be made 2 days ahead and refrigerated.
- Directions for Chicken, sausage and vegetable pot-au-feu.
- Heat oil in 6-quart pot over medium-high heat. Add sausages stirring frequently until beginning to brown, about 3 minutes.
- Remove from sausages pot and set aside.
- Add chicken, salt and pepper to pot; sear on all sides, about 5 minutes.
- Push chicken to side of pot; add garlic and minced onions to cleared side of pot. Cook, stirring, until softened, about 3 minutes.
- Add 3 1/2 cans broth, turnips, zucchini, cabbage, potatoes, carrots and bay leaf. Heat to boiling over high heat; reduce heat to simmer.
- Cook, covered, until vegetables are tender, about 25 minutes.
- Add reserved sausages and more broth, if needed, during last 10 minutes of cooking.
- Taste and adjust seasoning if required.
- Serve from pot or transfer vegetables to warm platter.
- Skim fat from broth (gravy strainer works well) and moisten meat and vegetables with some broth.
- Pass remaining broth and horseradish cream separately.
Nutrition Facts : Calories 1393.6, Fat 81.9, SaturatedFat 27.9, Cholesterol 318.3, Sodium 2177.7, Carbohydrate 81, Fiber 11.9, Sugar 14.6, Protein 84
SUMMER VEGETABLE POT AU FEU
This vegetable stew featuring baby squash makes a light and colorful summer meal.
Provided by Martha Stewart
Categories Lunch Recipes
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium-high heat. Add onions and garlic; cook until golden. Add the white wine; cook until most of it has evaporated, about 3 minutes. Add carrots, bay leaf, thyme, parsley, stock, and 3/4 cup water; simmer 5 minutes. Add potatoes; simmer 7 minutes. Add squash; cook until just tender, about 5 minutes. Add peas and lima beans, and cook 2 minutes.
- Remove the skillet from heat; remove and discard the herb sprigs. Divide the vegetables and broth among four shallow bowls, and serve.
MIRAVAL'S VEGETABLE POT-AU-FEU
Provided by Molly O'Neill
Categories dinner, main course
Time 1h
Yield Four servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees. Cut the base of the pumpkin so that it will sit steadily. Cut off the top to create a lid and set aside. Scrape out the pulp and seeds. Spray the cavity with olive oil and rub it with the garlic. Place the lid back on the pumpkin, wrap in aluminum foil and bake on a sheet for 20 minutes.
- Meanwhile, season the vegetable or chicken broth with salt and pepper and warm. Remove the pumpkin from the oven and when cool enough to handle, gently peel back the foil on top and remove the lid. Place a layer of chicken in the bottom of the pumpkin. Top with the steamed couscous.
- Combine all the vegetables, stir in the oregano and basil and divide the mixture evenly over the chicken. Ladle the broth into the pumpkin, replace the lid, rewrap with the foil and bake for 20 more minutes. Serve immediately.
More about "vegetable pot au feu recipes"
POT-AU-FEU RECIPE | BON APPéTIT
From bonappetit.com
3.9/5 (24)Servings 8
- Bring first 5 ingredients and 8 cups water to a simmer in a medium saucepan over medium heat, stirring until sugar and salt dissolve. Remove from heat; let cool to room temperature. Place brisket and short ribs in a large baking dish. Pour brine over to cover completely. Cover and chill for at least 8 hours or overnight. Remove meat; rinse and set aside.
- Place first 6 ingredients in center of a triple layer of cheesecloth. Gather up edges; tie with kitchen twine to form a bundle for bouquet garni. Wrap marrow bones in cheesecloth; tie into a bundle with twine. If desired, tie oxtails with twine around circumference to keep meat from falling off bones.
- Place brisket, short ribs, bouquet garni, marrow bones, oxtails, beef bones, veal bones, veal breast, 2 chopped carrots, celery, and onion in a very large heavy pot. Add water to cover meat (about 7 qt.). Bring to a boil, skimming off any scum and fat that rise to the surface. Reduce heat and simmer, skimming occasionally, until short ribs are tender, 2–2 1/2 hours.
- Transfer short ribs to a 13x9x2" baking dish; add 4 cups broth from pot and tent with foil to keep meat warm and moist. Add sausage to pot; continue simmering until sausage is cooked through and remaining meats are tender, about 30 minutes longer. Transfer sausage, brisket, oxtails, and marrow bones to dish with short ribs.
CLASSIC FRENCH POT AU FEU RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.2/5 (39)Total Time 4 hrs 40 minsCategory Dinner, Entree, LunchCalories 1737 per serving
WARM-WEATHER VEGETABLE SOUP (POT-AU-FEU) | DIETHOOD
From diethood.com
CLASSIC POT-AU-FEU (FRENCH BOILED BEEF AND VEGETABLES) …
From seriouseats.com
POT-AU-FEU: THE DISH THAT MADE BOILED BEEF A FRENCH …
From seriouseats.com
CLASSIC POT-AU-FEU RECIPE - DAVID DUBAND - FOOD & WINE
From foodandwine.com
TRADITIONAL POT-AU-FEU RECIPE (BEEF & VEGETABLE STEW)
From urbainecity.com
5/5 (1)Category Viandes et VolaillesCuisine QuébécoiseTotal Time 4 hrs 30 mins
POT AU FEU RECIPE - EASY TO MAKE & DELICIOUS! - LOVE FRENCH FOOD
From lovefrenchfood.com
POT AU FEU RECIPE (CLASSIC FRENCH BEEF STEW)
From gohealthywithbea.com
BEST POT-AU-FEU RECIPE - HOW TO MAKE SHORT RIBS WITH VEGETABLES …
From food52.com
POT-AU-FEU RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
PRESSURE COOKER POT-AU-FEU (FRENCH BOILED BEEF AND VEGETABLES) …
From seriouseats.com
POT AU FEU RECIPE - BBC FOOD
From bbc.co.uk
POT-AU-FEU VéGéTARIEN FACILE ET RAPIDE - FEMME ACTUELLE
From femmeactuelle.fr
FRENCH VEGETABLE STEW (POT-AU-FEU) | PICKLED PLUM
From pickledplum.com
VEGETABLE POT-AU-FEU - MY CANCALE KITCHEN
From mycancalekitchen.com
RECETTE SIMPLE ET DéLICIEUSE DU POT-AU-FEU VéGéTARIEN
From santepratique.fr
VEGETABLE POT-AU-FEU | RECIPES | FUSTINI'S OILS AND VINEGARS
From fustinis.com
You'll also love
Related Search