Vegetable Pot-au-Feu

Here’s an iconic dish you’ll never find in a restaurant—nor, for that matter, in many home kitchens anymore. I learned it from a French grandmother who learned it from her French grandmother. She called it jardinière (for the vegetable garden—after all, it contains, but is not limited to, onions, potatoes, carrots, leeks, turnips, and peas). Think of it as a kind of pot-au-feu, so good it doesn’t really need meat. You start with a base of onions, then add each successive vegetable ac