Best Warm Weather Vegetable Pot Au Feu Recipes

Chicken, Sausage and Vegetable Pot-Au-Feu image

Provided by Iron Mike

Categories European

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 19

2 tablespoons olive oil
1 1/4 lbs smoked sausage, cut into 4-inch pieces
6 chicken legs
6 chicken thighs
1/2 teaspoon salt
1/2 teaspoon fresh ground white pepper
1 tablespoon minced garlic
1 large Spanish onion, minced
4 (14 1/2 ounce) cans low sodium chicken broth
5 small turnips, peeled, each stuck with a clove
5 small zucchini, cut into 1-inch chunks
1/2 small cabbage, cut into 6 wedges
12 small red potatoes
6 medium carrots, peeled, cut into 1-inch chunks
1 bay leaf
2/3 cup whipping cream, whipped to soft peaks
1/4 cup Dijon mustard
1/4 cup horseradish, well drained
1/8 teaspoon sugar

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

Vegetable Pot Au Feu image

Provided by lynnski LA

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 15

4 cups vegetable broth
2 cups water
1 1/2 teaspoons salt
1 teaspoon pepper
8 whole black peppercorns
2 bay leaves
4 fresh parsley sprigs
5 fresh thyme sprigs
4 carrots, peeled and cut into 2-inch lengths
4 leeks, white part only, cut into 2-inch lengths
3 small yellow onions, peeled
3 small turnips, peeled and halved
3 boiling potatoes, halved
2 parsnips, peeled and cut into 2-inch lengths
2 celery hearts, each 6 inches long

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