Vegetable Stew (Pot-Au-Feu)

pot-au-feu legumes

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!


  • 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


  1. 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.
  2. Add butter beans and cook for 10 minutes.
  3. Turn the heat off, remove bay leaves and season with more salt if needed.
  4. Serve into bowls and drizzle a little olive oil on top. Season with freshly ground pepper.


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.

Keywords: main, vegetarian, vegan, gluten-free

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