Vegetarian > Stew

Vegetarian Pot-au-Feu Recipe

Ingredients with Measurements:
- 2 large carrots, peeled and cut into chunks
- 2 leeks, white and light green parts only, sliced
- 2 celery stalks, cut into chunks
- 1 large onion, peeled and cut into chunks
- 2 garlic cloves, peeled and smashed
- 1 bay leaf
- 1 teaspoon black peppercorns
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- 6 cups vegetable broth
- 1 large potato, peeled and cut into chunks
- 1 cup green beans, trimmed
- 1 cup sliced mushrooms
- Salt and pepper to taste

Special equipment needed:
- Large pot with lid
- Cheesecloth or tea strainer

Step-by-step instructions:

1. In a large pot, heat the olive oil over medium heat. Add the carrots, leeks, celery, onion, and garlic. Cook, stirring occasionally, for 5-7 minutes or until the vegetables are slightly softened.

2. Add the bay leaf, peppercorns, coriander seeds, fennel seeds, mustard seeds, cumin seeds, and smoked paprika. Stir to combine and cook for 1-2 minutes or until fragrant.

3. Pour in the vegetable broth and bring to a boil. Reduce the heat to low and let simmer for 20 minutes.

4. Meanwhile, wrap the potato chunks in cheesecloth or place them in a tea strainer. Add the potato bundle to the pot and continue to simmer for another 20 minutes.

5. Remove the potato bundle and discard. Add the green beans and mushrooms to the pot and cook for an additional 5-7 minutes or until the vegetables are tender.

6. Season with salt and pepper to taste.


Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering
Serving size:
4-6 servings

Nutritional information:
Calories: 120
Fat: 3g
Carbohydrates: 22g
Protein: 4g
Fiber: 5g
Sodium: 800mg

Substitutions for ingredients:
- You can use any combination of vegetables you like in this recipe, such as turnips, parsnips, or rutabagas.
- If you don't have all the spices listed, you can use a pre-made spice blend like garam masala or curry powder.
- You can use any type of mushroom you like, such as button, cremini, or shiitake.

Variations:
- Add cooked chickpeas or lentils for extra protein.
- Top with a dollop of sour cream or Greek yogurt for added creaminess.
- Serve with crusty bread for dipping.

Tips and tricks:
- To save time, you can chop the vegetables in advance and store them in an airtight container in the fridge until ready to use.
- If you don't have cheesecloth or a tea strainer, you can simply add the potato chunks directly to the pot and remove them with a slotted spoon when done.
- For a more flavorful broth, you can roast the vegetables in the oven before adding them to the pot.

Storage instructions:
Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Reheating instructions:
Reheat in a pot over medium heat until heated through.

Presentation ideas:
Serve in individual bowls with a sprinkle of fresh herbs on top.

Garnishes:
Fresh herbs like parsley or cilantro.

Pairings:
Crusty bread, white wine.

Suggested side dishes:
Mixed green salad, roasted vegetables.

Troubleshooting advice:
- If the broth is too thin, you can let it simmer for a bit longer to reduce and concentrate the flavors.
- If the vegetables are too soft, reduce the cooking time or add them to the pot later in the process.

Food safety advice:
Make sure to wash all vegetables thoroughly before using.

Food history:
Pot-au-feu is a traditional French beef stew that dates back to the 17th century. This vegetarian version is a lighter, healthier take on the classic dish.

Flavor profiles:
Savory, earthy, aromatic.

Serving suggestions:
Serve hot as a main course.

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Region: French

Taste: Savory, Herbal, Earthy, Comforting, Rich, Aromatic