Vegetable Pot Au Feu
This vegetable dish is good served with cornichons, tiny sour onions, hot mustard, 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".
- 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
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 in small bowls; and french bread (all optional).