Summer Vegetable Pot Au Feu Recipes

VEGETABLE POT AU FEU

Steps:

• 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).

WARM WEATHER VEGETABLE POT-AU-FEU

Steps:

• In a large high-sided skillet or, if you've got one, a woklike stir-fry pan, warm the olive oil over med-low heat.
• Toss in the garlic and cook for 1 minute.
• Add in the onion and leek, turning them in the oil, and season with salt and pepper.
• Cook, stirring gently, just until the onion and leek soften slightly, about 5 minutes.
• Stir in the potatoes and carrots, then pour in the broth.
• Toss in zest and lemongrass.
• Increase heat and bring the broth to a boil, then lower heat and simmer gently, uncovered, until the vegetables are just short of tender, about 10 minutes.
• *You can make the pot-au-feu to this point up to 3 hours in advance; cover and refrigerate; when ready to continue, bring the broth back to a boil, lower the heat so that it simmers, and cook gently until everything is heated through.
• While the vegetables are simmering, bring a skillet of water to a boil--you'll use the pan to reheat the eggs right before serving.
• With the pot-au-feu at a gentle simmer, drop in the asparagus and shiitakes; cook until tender, about 4 minutes.
• Scatter the spinach over the vegetables and cook another 2 minutes, just until slightly wilted.
• Taste for salt and pepper; adjust.
• Slip the eggs into the skillet of simmering water and give them just a couple of minutes to warm while you spoon out the pot-au-feu.
• Ladle the vegetables and broth into shallow soup plates, scatter with chopped fresh herbs, and finish each with a poached or boiled egg; serve immediately.

MIRAVAL'S VEGETABLE POT-AU-FEU

Steps:

• Preheat the oven to 450 degrees. Cut the base of the pumpkin so that it will sit steadily. Cut off the top to create a lid and set aside. Scrape out the pulp and seeds. Spray the cavity with olive oil and rub it with the garlic. Place the lid back on the pumpkin, wrap in aluminum foil and bake on a sheet for 20 minutes.
• Meanwhile, season the vegetable or chicken broth with salt and pepper and warm. Remove the pumpkin from the oven and when cool enough to handle, gently peel back the foil on top and remove the lid. Place a layer of chicken in the bottom of the pumpkin. Top with the steamed couscous.
• Combine all the vegetables, stir in the oregano and basil and divide the mixture evenly over the chicken. Ladle the broth into the pumpkin, replace the lid, rewrap with the foil and bake for 20 more minutes. Serve immediately.

CHICKEN, SAUSAGE AND VEGETABLE POT-AU-FEU

Steps:

• Directions for Horseradish cream. Prep time: 10 minutes.
• Combine cream, mustard, horseradish and sugar in small bowl. Taste; adjust as desired. Can be made 2 days ahead and refrigerated.
• Directions for Chicken, sausage and vegetable pot-au-feu.
• Heat oil in 6-quart pot over medium-high heat. Add sausages stirring frequently until beginning to brown, about 3 minutes.
• Remove from sausages pot and set aside.
• Add chicken, salt and pepper to pot; sear on all sides, about 5 minutes.
• Push chicken to side of pot; add garlic and minced onions to cleared side of pot. Cook, stirring, until softened, about 3 minutes.
• Add 3 1/2 cans broth, turnips, zucchini, cabbage, potatoes, carrots and bay leaf. Heat to boiling over high heat; reduce heat to simmer.
• Cook, covered, until vegetables are tender, about 25 minutes.
• Add reserved sausages and more broth, if needed, during last 10 minutes of cooking.
• Taste and adjust seasoning if required.
• Serve from pot or transfer vegetables to warm platter.
• Skim fat from broth (gravy strainer works well) and moisten meat and vegetables with some broth.
• Pass remaining broth and horseradish cream separately.