Spring pot-au-feu


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
Low heat


  • 500 g fresh peas
  • 1 bunch asparagus
  • 1 lovely large veal knuckle
  • Bouquet garni
  • 1 onion, peeled
  • 2 cloves
  • 6 garlic cloves, unpeeled
  • 2 celery stalks, with their leaves
  • 1 teaspoon whole peppercorns
  • 1 tablespoon coarse salt
  • 1 bunch kale
  • 4 pencil leeks

1 flameproof casserole dish

1 chopping board


Shell the peas. Cut the asparagus spears in two.

Rinse the knuckle in cold water.

Place the knuckle in a flameproof casserole dish, pour in water to almost cover, bring to the boil and skim. Add the bouquet garni, the onion studded with the cloves, the unpeeled garlic, whole celery stalks, pepper and salt.

Cook over low heat for 1 hour 30 minutes.

Remove all the aromatics, add the kale and pencil leeks and cook for another 20 minutes.

Add the peas and asparagus and cook for another 10 minutes.