It’s stormy outside right now, so I want soup. I threw out a very special challenge to Denise for a dish close to my heart. She triumphed! – Maggie
When Maggie talks Paris, I’m right there with her. And when she mentioned crafting a Pot au Feu recipe, my mind jumped on a plane straight to the city of light. Visions of divine cuts of beef and veal danced through my head, as did smears of creamy and warm mallow. It was going to be a rich love affair of the meaty kind. Then my sweet friend tossed me a curve ball; layer California style onto the classic Pot au Feu. Goodbye sinful smears of mallow. Hello twist on tradition!
For those of you not familiar with Pot au Feu, it is basically a traditional French dish, a take on beef stew. Come to find out, it is one of the most celebrated dishes in France. Who knew? Typically the dish is made with inexpensive cuts of meat that require slow cooking and then it is served with root vegetables such as turnips, potatoes and onions: hearty French comfort food.
For the base of my Pot au Feu, I made a roasted vegetable stock that is rich with flavor and caramelized depth. Unfortunately, the selection of tomatoes available were poor, so I chose whole canned ones. When in a pinch, these babies do their job!
After letting my stock simmer most of the day, I loaded it with goodness. I added chuncks of hearty red potatoes and parsnips to add zest. Meaty crimini mushrooms replaced the red meat I would have normally used. Slender green beans brightened up the dish, and vibrant orange carrots livened things up. I wanted protein, so I topped the rich broth and lightly cooked vegetables with a poached farm fresh egg. Just wait, when you run your spoon thru the egg to open it up, the yolk will mingle with the warm broth and it will turn the stew silky smooth and add even more flavor. Definitely a Californian twist on a classic French dish, which I am sure even non-vegetarians will love!
Vegetarian Pot au Feu
Makes: 4 lighter servings
- 1/2 recipe of roasted vegetable stock
- 1 medium leek, cleaned well and sliced thinly
- 3 medium carrots, peeled and cut into rough pieces
- 2 small red potatoes, scrubbed clean and cut into rough pieces
- 1 small parsnip, peeled and cut into rough tough pieces
- handful of fresh green beans, ends snipped and then cut in half
- handful of crimini mushrooms, cleaned and cut in half
- 2-4 farm fresh eggs, depending on how many people you are serving
- parsley sprigs as garnish
- salt and pepper, to taste
- Prepare the vegetable stock according to directions. Place the prepared stock into a large heavy pot. Bring to boil.
- Add the carrots, leeks, potatoes and parsnips, reducing heat to a low simmer and cook until the vegetables are slightly tender, about 15 minutes.
- Add the green beans and crimini mushrooms and cook for an additional 5-8 minutes. While the Pot au Feu is cooking, prepare your poached eggs.
- To serve scoop vegetables into small bowls, drizzle with the warm broth, then topped with a poached egg. Season with salt and pepper.
Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic Studio. Follow Maggie Battista on Instagram.