75min 4 ppl
Saffron Vegetable Pot-au-Feu
80 minutes
4 people
Hardover 60 min or 12+ steps
80 min · 9 steps
Hard: over 60 min or 12+ steps
310 kcalper person
Protein 8g
Carbs 52g
Fats 7g
About this dish
A deeply aromatic vegetable pot-au-feu where a saffron-steeped broth — built with kombu, charred onion, and a true bouquet garni — transforms humble winter roots into something quietly extraordinary.
Allergy Info
Gluten, Celery, Sulphites
Diet Info
Vegan
Ingredients
Fresh Produce
- White onionlarge, halved through the root, skin on1 whole
- Garlic Headhalved horizontally1 head
- Celerycut into 6 cm lengths2 stalks
- Leeksmedium, white and pale green parts only, halved lengthways then cut into 8 cm lengths2 whole
- Carrotsmedium, peeled, halved lengthways4 whole
- Turnipssmall, peeled, quartered4 whole
- Waxy potatoessmall, scrubbed, halved4 whole
- Parsnipsmedium, peeled, quartered lengthways2 whole
- Celeriacpeeled, cut into 3 cm wedges200 g
- Savoy Cabbagesmall, cut into 4 wedges through the core1 whole
Tins & Jars
- Cornichonsto serve4 whole
Dried Goods
- Warm water3 tbsp
- Dried kombu10 g
- Crusty sourdough breadto serve1 whole
Spices & Seasonings
- Saffron threads0.5 g
- Whole Cloves2 whole
- Bouquet garni2 bay leaves, 6 sprigs thyme, 8 flat-leaf parsley stalks, 1 sprig rosemary, tied with kitchen string1 whole
- Black peppercorns10 whole
- Fine sea saltplus more to taste1 tsp
- Fleur de selto serve1 tsp
Oils & Condiments
- Extra-virgin olive oilgood quality, to finish2 tbsp
- Dijon mustardto serve1 tbsp
Utensils
- Large Stockpot
- Kitchen string
Method
1
Combine the saffron threads and warm water in a small bowl and set aside to steep.
Approx. 3 minutes
2
Stud each onion half with a clove. Place the onion halves cut-side down in a dry large stockpot over high heat. Char, without moving, until deeply blackened on the cut face, about 5–6 minutes.
Approx. 6 minutes
3
Add the kombu, garlic, bouquet garni, peppercorns, and 2.5 litres of cold water to the pot. Bring to a vigorous boil over high heat, then reduce to a gentle simmer and cook uncovered for 25 minutes until the broth is fragrant and lightly golden.
Approx. 25 minutes
4
Remove and discard the onion halves, kombu, and bouquet garni. Stir in the saffron water and fine sea salt.
Approx. 3 minutes
5
Add the carrots, turnips, parsnips, celeriac, and celery to the simmering broth. Cook at a steady, gentle simmer for 15 minutes.
Approx. 15 minutes
6
Add the potatoes and leeks to the pot. Continue to simmer for 12 minutes until the potatoes are just yielding when pierced with a knife.
Approx. 12 minutes
7
Nestle the cabbage wedges into the broth. Simmer for a final 8 minutes until the cabbage is tender but still holding its structure.
Approx. 8 minutes
8
Taste the broth and adjust seasoning. Ladle the vegetables into deep, warmed bowls, spoon over plenty of the saffron broth, and finish each bowl with a drizzle of olive oil.
Approx. 5 minutes
9
Serve immediately with Dijon mustard, fleur de sel, cornichons, and crusty bread on the side.
Approx. 3 minutes
