Name: Spring pot-au-feu
Prep time: 10 min
Cook time: 2 h 15 min
Total time: 2 h 25 min
Yield: Serves 4
Cuisine: French
Ingredients: 1 tablespoon coarse salt; 1 teaspoon whole peppercorns; 6 garlic cloves, unpeeled; 2 celery stalks, with their leaves; 2 cloves; 1 onion, peeled; 500 g fresh peas; 1 bunch asparagus; 1 lovely large veal knuckle; Bouquet garni; 1 bunch kale; 4 pencil leeks

Preparation info

Serves
4

Difficulty
Easy
Ready in
2 hr 30

Appears in

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

About

Ingredients

500 g fresh peas
1 bunch asparagus
1 lovely large vea

Method

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

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Ingredients

Method

Part of