Vegetable Pot Au Feu

Name: Vegetable Pot Au Feu
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 serving(s)
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

Submitted by 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"."

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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.

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