French•healthy
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!
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 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.