81min 4 ppl
Vegan Saffron Vegetable Pot-au-Feu
86 minutes
4 people
Hardover 60 min or 12+ steps
86 min · 8 steps
Hard: over 60 min or 12+ steps
310 kcalper person
Protein 7g
Carbs 48g
Fats 9g
About this dish
Saffron bloomed in warm stock before being added to the pot draws out every thread of its floral, honeyed depth — the technique that elevates this austere French classic from simple boiled vegetables into something genuinely golden and aromatic.
Allergy Info
Gluten, Soya, Celery, Sulphites, Mustard
Diet Info
Vegan
Ingredients
Fresh Produce
- Leeksmedium, white and pale green parts only, halved lengthways and washed2 whole
- Carrotsmedium, peeled and halved lengthways4 whole
- Parsnipsmedium, peeled and halved lengthways4 whole
- Turnipssmall, peeled and quartered4 whole
- Waxy potatoessmall, scrubbed and halved4 whole
- Celerycut into 5 cm pieces2 stalks
- Celeriacsmall, peeled and cut into 3 cm wedges1 whole
- Fennel bulbsmall, quartered through the root, fronds reserved1 whole
- Garlic clovespeeled and left whole4 cloves
- Flat-leaf parsleysmall, leaves roughly chopped1 bunch
Dried Goods
- Crusty sourdough breadto serve1 whole
Spices & Seasonings
- Saffron threads0.5 g
- Bouquet garni2 bay leaves, 4 thyme sprigs, and a small bunch of flat-leaf parsley stems tied together1 whole
- Black peppercornswhole1 tsp
- Whole Cloves4 whole
- Fine sea saltplus more to taste1 tsp
- Fleur de selto serve1 tsp
Oils & Condiments
- Olive oildivided4 tbsp
- Cold water1.5 litres
- Dry white wine250 ml
- White miso paste2 tbsp
- Dijon mustardto serve1 tbsp
Utensils
- Large pot
- Small Bowl or Ladle
Method
1
Combine the water, white wine, miso paste, peppercorns, cloves, fine sea salt, and bouquet garni in a large pot. Trim and halve the leeks, peel and halve the carrots and parsnips, quarter the turnips, halve the potatoes, cut the celery, wedge the celeriac, quarter the fennel, and peel the garlic. Measure and set aside all remaining ingredients.
Approx. 10 minutes
2
Warm 4 tablespoons of the measured stock mixture in a small bowl or ladle until it reaches approximately 70°C — hot but not boiling. Add the saffron threads and steep for 15 minutes until the liquid turns a deep amber.
Approx. 15 minutes
3
Bring the pot of stock to a vigorous boil over high heat, then reduce immediately to a steady simmer over medium-low heat. Add the garlic, celery, celeriac, and fennel, along with the saffron-bloomed liquid and threads.
Approx. 3 minutes
4
Simmer uncovered for 15 minutes until the celeriac is just beginning to yield at its edges.
Approx. 15 minutes
5
Add the carrots, parsnips, and turnips to the pot and continue to simmer uncovered for 15 minutes.
Approx. 15 minutes
6
Add the leeks and potatoes and simmer for a further 20 minutes until all vegetables are completely tender when pierced with the tip of a knife and the broth has deepened in colour and aroma.
Approx. 20 minutes
7
Remove the bouquet garni. Taste the broth and adjust seasoning with fine sea salt. Drizzle the remaining 2 tablespoons of olive oil directly into the broth and stir once to incorporate.
Approx. 3 minutes
8
Ladle the broth into warmed shallow bowls first, then arrange the vegetables on top. Scatter with chopped parsley and reserved fennel fronds. Serve immediately with fleur de sel, Dijon mustard on the side, and crusty sourdough bread for dipping.
Approx. 5 minutes
