POT-AU-FEU STEW
Pot-au-feu fills the kitchen with the unmistakable aroma of simmering root vegetables. Almost any combination of meat and vegetables can be used, but aim for lean, flavorful cuts of meat and vegetables such as carrots and parsnips that make the broth extra sweet. This dish also makes the perfect leftover lunch or snack. Cold months are perfect for pot-au-feu, which means "pot on fire" in French.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 11
Steps:
- In a large, heavy stockpot over medium heat, brown the meat. Add the chicken stock, vegetables, and herbs and bring to a simmer, about 20 to 30 minutes, until the vegetables are fork-tender. Raise the heat if necessary to maintain the simmer.
- Using a slotted spoon, remove the meat to a cutting board. Spoon the vegetables among 4 large shallow bowls. Ladle some broth into each bowl. Slice the meat into 8 slices and spoon 2 slices into each bowl.
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
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.
CLASSIC FRENCH POT AU FEU - CROCK POT OR LE CREUSET
Pot au Feu is French for "pot on the fire". In other words, a stew or stock pot which is left cooking over the fire. In previous times, it may simply have been a cooking pot which was left over the fire, into which was thrown whatever food and scraps happened to be available. Often the meat was either scraps, or relatively poor cuts which needed a long time to cook in order to be tender. In historical terms, it was a dish for relatively poor people. Today in France, you can buy "pot au feu" meat. Expect this to be meat which reflects the historical background of this dish: relatively inexpensive and inferior cuts, which will soften with long slow cooking. While such meat is quite adequate for a Pot au Feu, feel free to use better cuts if you wish. As a Pot au Feu is historically a stew-like dish of whatever meat and vegetables were available, there are no absolute guidelines about what it should contain. However, in general it will contain beef, some bones (such as ox-tail), vegetables (such as potatoes, carrots, onions, leeks, turnips) and herbs.
Provided by French Tart
Categories Stew
Time 10h40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Crock Pot:.
- Combine all ingredients with the beef stock and cook on low 8 to 10 hours. Taste and adjust seasonings. Put the beef on platter and surround with the vegetables. Keep warm. Strain broth, skimming off fat, and add the flour - mix well and heat up gently until thickened. Serve separately in a gravy boat. Slice meat and serve accompanied with pickles and horseradish, French bread and butter.
- Traditional:.
- Brown meat in frying pan, adding salt and pepper. Sprinkle a little flour over the meat while turning over. Place meat into oven proof casserole dish or le Creuset.
- Briefly fry bacon, onions & garlic. Add the carrots and then the leeks and beef stock. Bring to the boil. Put everything into a large le Creuset or casserole dish, adding the turnips and potatoes last.
- Cook at low temperature (150C/300F) for about 5 hours or until the meat falls of the bone.
- Slice meat and serve accompanied with pickles and horseradish, French bread and butter. Serve the thickened jus in a gravy boat.
- Notes:.
- Depending on the meat being used, a Pot au Feu can be very rich. If you would like a leaner version, prepare it the day before and allow to cook overnight. Once cooled the fat will rise to the surface and it can be skimmed off. The dish can then be re-warmed.
- For a Pot au Feu with a Mediterranean flavour, modify the recipe by reducing the amount of meat, increasing the amount of vegetables and adding more herbs.
Nutrition Facts : Calories 2960.2, Fat 266.9, SaturatedFat 110.7, Cholesterol 371.2, Sodium 453.4, Carbohydrate 98.1, Fiber 14.9, Sugar 16.9, Protein 42.8
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.
More about "miravals vegetable pot au feu recipes"
VEGETABLE POT-AU-FEU RECIPE | BON APPéTIT
From bonappetit.com
3.9/5 (39)Servings 4
- Place carrots, leeks, parsnips, cabbage, parsley sprigs, and stock in large heavy pot. Bring to a boil; reduce heat to low, cover, and simmer until vegetables are tender but not falling apart, about 20 minutes.
CLASSIC FRENCH POT AU FEU RECIPE - THE SPRUCE EATS
From thespruceeats.com
POT AU FEU RECIPE | EAT SMARTER USA
From eatsmarter.com
POT-AU-FEU RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
CLASSIC POT-AU-FEU (FRENCH BOILED BEEF AND VEGETABLES) …
From seriouseats.com
POT AU FEU RECIPE - EASY TO MAKE & DELICIOUS! - LOVE …
From lovefrenchfood.com
FRENCH VEGETABLE STEW (POT-AU-FEU) | PICKLED PLUM
From pickledplum.com
BEST VEAL POT AU FEU RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
FRENCH STEW OF BEEF AND VEGETABLES "POT AU FEU" (AIP, PALEO, …
From gohealthywithbea.com
VEGETABLE POT-AU-FEU | RECIPE | POT AU FEU RECIPE, PARSNIP RECIPES ...
From pinterest.ca
POT-AU-FEU RECIPE | MYRECIPES
From myrecipes.com
VEGETABLE POT-AU-FEU RECIPE – NEUREZEPT
From thermomix.neurezept.com
A TWIST ON POT AU FEU - EAT BOUTIQUE - FOOD GIFT LOVE
From eatboutique.com
POT AU FEU RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES AND …
From therecipes.info
TRADITIONAL BEEF AND VEGETABLE STEW RECIPE (POT-AU-FEU)
From urbainecity.com
THE TRADITIONAL FRENCH POT-AU-FEU RECIPE - LEONCE CHENAL
From leoncechenal.com
VEGETABLE POT-AU-FEU | RECIPE CART
From getrecipecart.com
POT AU FEU – THE CHEF MIMI BLOG
From chefmimiblog.com
PRESSURE COOKER POT-AU-FEU (FRENCH BOILED BEEF AND VEGETABLES) …
From seriouseats.com
VEGAN POT AU FEU — PRODUCE ON PARADE
From produceonparade.com
PORK "POT-AU-FEU" | METRO
From metro.ca
VEGETABLE POT-AU-FEU - SIDE DISH RECIPES
From fooddiez.com
VEGETABLE POT AU FEU RECIPE - FOOD NEWS
From foodnewsnews.com
SUMMER VEGETABLE POT AU FEU RECIPE
From pinterest.ca
MIRAVAL'S VEGETABLE POT-AU-FEU - DINING AND COOKING
From diningandcooking.com
VEGETABLE POT-AU-FEU | RECIPES | FUSTINI'S OILS AND VINEGARS
From fustinis.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
POT AU FEU IS A CLASSIC PROVENCAL RECIPE - FOOD NEWS
From foodnewsnews.com
FRENCH FRIDAYS WITH DORIE: WARM WEATHER VEGETABLE POT AU FEU
From eatlivetravelwrite.com
CHICKEN POT AU FEU RECIPE - THERESCIPES.INFO
From therecipes.info
POT AU FEU (BEEF STEW) - MON PETIT FOUR®
From monpetitfour.com
POT-AU-FEU RECIPE - GREAT BRITISH CHEFS
From cdn1.greatbritishchefs.com
GUILLAUME'S POT AU FEU | TOUR DE FRANCE RECIPES | SBS FOOD
From sbs.com.au
VEGETABLE POT-AU-FEU | RECIPE | VEGETABLES, POT AU FEU RECIPE, …
From pinterest.com
POT AU FEU - VEGAN OPTION CANADA
From veganoptioncanada.org
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