Vegetable Pot Au Feu
- Ready In:
- 1hr 20mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 4 cups vegetable broth
- 2 cups water
- 1 1⁄2 teaspoons salt
- 1 teaspoon pepper
- 8 whole black peppercorns
- 2 bay leaves
- 4 fresh parsley sprigs
- 5 fresh thyme sprigs
- 4 carrots, peeled and cut into 2-inch lengths
- 4 leeks, white part only, cut into 2-inch lengths
- 3 small yellow onions, peeled
- 3 small turnips, peeled and halved
- 3 boiling potatoes, halved
- 2 parsnips, peeled and cut into 2-inch lengths
- 2 celery hearts, each 6 inches long
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).
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RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.