CHICKEN, SAUSAGE AND VEGETABLE POT-AU-FEU
This serves as a nice Sunday dinner or for casual entertaining of friends. Relatively simple one pot dish. Pot-au-feu means "pot on the fire" but the name refers to a hearty, family-style French dish of meat. This was originally from Chicago Tribune Tribune's Food & Drink.com
Provided by Iron Mike
Categories European
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 1393.6, Fat 81.9, SaturatedFat 27.9, Cholesterol 318.3, Sodium 2177.7, Carbohydrate 81, Fiber 11.9, Sugar 14.6, Protein 84
POT-AU-FEU OF SPRING VEGETABLES WITH CHIVE POPOVERS
Provided by Molly O'Neill
Categories dinner, main course
Time 2h
Yield Four servings
Number Of Ingredients 24
Steps:
- To make the popovers, grease an eight-cup muffin tin with 1 tablespoon of butter. Put the egg, yogurt, milk, melted butter, flour, salt and pepper in a mixing bowl. Mix until combined. Fill each tin 1/4 full and sprinkle with 1 tablespoon minced chives. Add more batter until each cup is half full.
- Put the muffin tin in a cold oven and set the heat to 450 degrees. Bake for 15 minutes, then reduce heat to 350 degrees. Continue to bake until the popovers are lightly golden, about 15 to 20 more minutes. Take popovers out of tins immediately. Cool on a rack.
- To make the pot-au-feu, put the lemon slices in a skillet, add salt, sugar and water. Simmer until tender, about 15 minutes. Set aside to cool. Mince when cool. Put the minced lemon in a food processor or blender, add the roasted garlic and olive oil and puree until smooth. Season with salt and pepper. Set aside.
- Meanwhile, pour the chicken broth in a large pot and bring to a simmer over medium-high heat. Add the potatoes, leeks and cranberry beans. Lower the heat and simmer gently for 10 minutes. Add the carrots and simmer gently until tender, about an additional 10 minutes. Add the fava beans and simmer for 1 minute more. Using a slotted spoon, take all of the vegetables out of the pot. Set aside.
- Bring the broth to a boil. Lower heat and simmer until it reduces to 4 cups, about 10 to 15 minutes. Wreath the inside of 4 bowls with spinach and add the vegetables. Set aside. Remove saucepan from heat and whisk in the pureed lemon and garlic. Strain through a sieve lined with cheesecloth. Season with salt and pepper. Ladle broth into bowls and garnish with parsley. Serve with popovers.
MIRAVAL'S VEGETABLE POT-AU-FEU
Provided by Molly O'Neill
Categories dinner, main course
Time 1h
Yield Four servings
Number Of Ingredients 16
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.
SUMMER VEGETABLE POT AU FEU
This vegetable stew featuring baby squash makes a light and colorful summer meal.
Provided by Martha Stewart
Categories Lunch Recipes
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium-high heat. Add onions and garlic; cook until golden. Add the white wine; cook until most of it has evaporated, about 3 minutes. Add carrots, bay leaf, thyme, parsley, stock, and 3/4 cup water; simmer 5 minutes. Add potatoes; simmer 7 minutes. Add squash; cook until just tender, about 5 minutes. Add peas and lima beans, and cook 2 minutes.
- Remove the skillet from heat; remove and discard the herb sprigs. Divide the vegetables and broth among four shallow bowls, and serve.
WARM WEATHER VEGETABLE POT-AU-FEU
Make and share this Warm Weather Vegetable Pot-Au-Feu recipe from Food.com.
Provided by ratherbeswimmin
Categories European
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 406.8, Fat 12.4, SaturatedFat 2.7, Cholesterol 186, Sodium 185.4, Carbohydrate 61.8, Fiber 10.6, Sugar 8.3, Protein 15.6
VEGETABLE POT AU FEU
This vegetable dish is good served with cornichons, tiny sour onions, hot mustard, mayonnaise; 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".
Provided by lynnski LA
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
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).
Nutrition Facts : Calories 138.3, Fat 0.5, SaturatedFat 0.1, Sodium 659.4, Carbohydrate 32, Fiber 5, Sugar 7.7, Protein 3.4
More about "vegetable pot au feu recipes"
BEST POT-AU-FEU RECIPE - HOW TO MAKE SHORT RIBS WITH VEGETABLES …
From food52.com
VEGETABLE POT-AU-FEU | RECIPES | FUSTINI'S OILS AND VINEGARS
From fustinis.com
EASY RECIPE VEGETABLE POT-AU-FEU
From sharerecipe.net
VEGETABLE POT-AU-FEU RECIPE | BON APPéTIT
From bonappetit.com
POT AU FEU - THE KITCHEN MAGPIE
From thekitchenmagpie.com
CLASSIC POT-AU-FEU (FRENCH BOILED BEEF AND VEGETABLES) …
From seriouseats.com
CLASSIC FRENCH POT AU FEU RECIPE - THE SPRUCE EATS
From thespruceeats.com
SUMMER VEGETABLE POT AU FEU RECIPE | EPICURIOUS
From epicurious.com
POT-AU-FEU | KATTYANNERU'S RECIPE TRANSCRIPTION
From tuberecipe.com
VEGETABLE POT-AU-FEU | RECIPE CART
From getrecipecart.com
VEGETABLE POT-AU-FEU RECIPE – NEUREZEPT
From soup.neurezept.com
TRADITIONAL POT-AU-FEU RECIPE (BEEF & VEGETABLE STEW)
From urbainecity.com
VEGETABLE POT-AU-FEU RECIPE – NEUREZEPT
From thermomix.neurezept.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love