Vegetable Pot-au-Feu


Preparation info

  • Serves


    • Difficulty


Appears in

One Good Dish

By David Tanis

Published 2013

  • About

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 according to its cooking time, finishing with a handful of peas. Simmering them all together, along with a good knob of butter, a little bacon, and a bit of broth, makes the whole dish far greater than the sum of its ingredients.