Name: Vegetable Pot-au-Feu
Prep time: 25 min
Cook time: 75 min
Total time: 100 min
Yield: Serves 6
Ingredients: 2 large leeks, white and light green parts only, halved lengthwise and sliced; 4 medium carrots, peeled and cut into 2-inch pieces; 3 medium parsnips, peeled and cut into 2-inch pieces; 2 turnips, peeled and quartered; 1 small celery root (celeriac), peeled and cut into 1-inch cubes; 1 fennel bulb, trimmed and cut into 8 wedges; 8 small new potatoes, halved; 2 liters vegetable broth, preferably homemade; 1 bouquet garni (2 bay leaves, 4 sprigs thyme, 6 sprigs parsley tied with kitchen string); 6 whole black peppercorns; 1 tablespoon sea salt; 2 tablespoons olive oil; 1 head of garlic, halved crosswise; Fresh parsley and chives, chopped, for garnish

Instructions

Prepare the vegetables

Clean and cut all vegetables as directed in the ingredients list. Keep the different vegetables separate as they will be added at different times based on cooking time needed.
Begin the broth base

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add leeks and cook gently for 5 minutes until softened but not browned. Add the halved garlic head, peppercorns, and bouquet garni.
Add root vegetables

Add carrots, parsnips, turnips, and celery root to the pot. Pour in the vegetable broth, ensuring vegetables are covered (add water if needed). Bring to a boil, then reduce heat and simmer for 25 minutes.
Add remaining vegetables

Add the fennel wedges and potatoes to the pot. Season with sea salt and continue to simmer for another 20-25 minutes, until all vegetables are tender but still hold their shape.
Check seasoning

Taste the broth and adjust seasoning with additional salt if needed. The broth should be flavorful but not overpowering, allowing the vegetables' natural flavors to shine.
Remove bouquet garni

Using tongs, carefully remove and discard the bouquet garni, garlic halves, and peppercorns from the pot.
Serve the pot-au-feu

Using a slotted spoon, arrange vegetables in shallow serving bowls. Ladle the hot broth over the vegetables. Garnish with freshly chopped parsley and chives.

Vegetable Pot-au-Feu

Ingredients

Instructions

Nutritional Information