Vegetable Stew (Pot-Au-Feu)
This is class French Pot-au-feu recipe, without any meat. It’s a lighter version with only veggies that taste like the south of France. C’est delicieux!
Ingredients
Units
Scale
- 1 large carrot (peeled and roughly chopped)
- 1 cup turnip (peeled and roughly chopped)
- 1 cup celery root (peeled and roughly chopped, celeriac)
- 1 cup green beans (end trimmed)
- 6 Brussels sprouts (stemmed and sliced in half)
- 4 baby onions (peeled)
- 5 cloves garlic (peeled)
- 2 bay leaves
- 1 sprig thyme
- 1/2 tablespoon sea salt
- 15 ounce can butter beans
- 2 cloves
- 10 coriander seeds (optional)
- 6 cups water
- extra virgin olive oil
Instructions
- In a large pot, add all the ingredients except beans and extra virgin olive oil. Bring to a boil, cover and lower heat to a simmer. Cook for 25 minutes.
- Add butter beans and cook for 10 minutes.
- Turn the heat off, remove bay leaves and season with more salt if needed.
- Serve into bowls and drizzle a little olive oil on top. Season with freshly ground pepper.
Notes
You can keep pot-au-feu stored in a storage container in the fridge. It will last for 4-5 days. Reheat in the microwave or on the stove in a pot.
Find it online: https://pickledplum.com/vegetable-stew-french-recipe/