Pot-au-Feu

Pot-au-feu is the very essence of mythical French home cooking and may include chicken and beef—no veal. It is traditionally served with three or more of a wide variety of vegetables, including turnips (peeled and halved if small, quartered if large), carrots (peeled), escarole or Batavia (whole head), cabbage (wedges), celery root (peeled and quartered), fennel bulb (halved if large, whole if small), celery (peeled), string beans (tipped and tailed), very small firm potatoes (well scrubbed), and leeks (whole, well cleaned). If cabbage is used, it is cooked separately so the soup isn’t too cabbagey.