Vegetable pot-au-feu

Name: Vegetable pot-au-feu
Prep time: 35 min
Cook time: 1 h 20 min
Total time: 1 h 55 min
Ingredients: 2 cloves, inserted into the onion; 1 onion, halved; 3 sprigs of fresh thyme; 1 bay leaf; 300 g (10 oz) carrots, roughly chopped; 500 g (1 lb) chicken wings, chopped, or wing tips; 2 celery sticks, roughly chopped; 1 leek, roughly chopped; 90 g (3 oz) frozen baby peas; ground white pepper; 2 tablespoons chopped fresh chervil; 300 g (10 oz) carrots, cut into 5 mm (¼ inch) cubes; 300 g (10 oz) turnips, cut into 5 mm (¼ inch) cubes; 500 g (1 lb) potatoes, cut into 5 mm (¼ inch) cubes; 220 g (7 oz) green beans, topped and tailed

Preparation info

Serves
6

Difficulty
Medium
Ready in
1 hr 55

Appears in

Vegetables

By Le Cordon Bleu

Published 1998

About

A healthy, energising dish that won’t spoil your figure! Simple to make and very satisfying.

Ingredients

Stock

500 g (1 lb) chicken wings, chopped, or wing tips
300 g (1

Stew
Gluten-free

Method

To make the stock, put the chicken wings or tips in a saucepan and cover with about 3 litres of water. Add the chopped carrot, leek, celery, onion halves and cloves, bay leaf and sprigs of thyme. Bring slowly to the boil, then reduce the heat and simmer for about 50 minutes. Skim frequently to remove any froth from the surface of the stock.
Pass the stock through