19min 4 ppl
Vegan Vegetable Pot-au-Feu
77 minutes
4 people
Hardover 60 min or 12+ steps
77 min · 8 steps
Hard: over 60 min or 12+ steps
380 kcalper person
Protein 11g
Carbs 68g
Fats 7g
About this dish
A deeply flavoured vegetable broth built from a slow-charred onion and a bouquet of whole spices gives this dish the rich, amber depth that classical pot-au-feu draws from long-simmered bones — finishing each bowl with a spoonful of sharp Dijon and fleur de sel is the move that ties everything together.
Allergy Info
Gluten, Soya, Celery, Sulphites, Mustard
Diet Info
Vegan
Ingredients
Fresh Produce
- White onionlarge, halved through the root, skin on1 whole
- Garlic clovesskin on, lightly crushed3 cloves
- Carrotsmedium, peeled, halved lengthways4 whole
- Parsnipsmedium, peeled, halved lengthways3 whole
- Turnipssmall, peeled, halved4 whole
- Leekstrimmed, white and pale-green parts only, halved lengthways2 whole
- Waxy potatoessmall, scrubbed, halved4 whole
- Celeriacpeeled, cut into 3 cm wedges200 g
- Celerycut into 5 cm pieces2 stalks
- Savoy Cabbagecut into 4 wedges through the core200 g
- Fresh thyme4 sprigs
- Fresh flat-leaf parsleyplus extra to serve4 sprigs
Dried Goods
- Cold water2 litres
- Sourdough Baguetteto serve8 slices
Spices & Seasonings
- Bay leaves2 leaves
- Black peppercornswhole1 tsp
- Whole Cloves4 whole
- Coriander Seeds1 tsp
- Fine sea saltplus more to taste1 tsp
- Fleur de selto serve1 tsp
Oils & Condiments
- Olive oil2 tbsp
- Light soy sauce2 tbsp
- White miso paste1 tbsp
- Dijon mustardto serve4 tsp
Utensils
- Cast-Iron or Heavy-Bottomed Pan
- Large Pot (5-Litre)
- Kitchen string
Method
1
Peel and prep all vegetables as listed above. Tie the bay leaves, thyme, and parsley into a bouquet garni with kitchen string. Measure out the peppercorns, cloves, and coriander seeds.
Approx. 10 minutes
2
Place a dry cast-iron or heavy-bottomed pan over high heat. Press the onion halves and garlic cloves cut-side down into the dry pan and cook undisturbed for 8–10 minutes until deeply charred and blackened — this caramelisation is the backbone of the broth.
Approx. 9 minutes
3
Transfer the charred onion and garlic to a large pot (at least 5-litre capacity). Add the 2 litres of cold water, bouquet garni, peppercorns, cloves, coriander seeds, soy sauce, miso paste, and fine sea salt. Bring to a vigorous boil over high heat, then reduce to a gentle simmer.
Approx. 5 minutes
4
Add the carrots, parsnips, turnips, and celeriac to the broth. Simmer uncovered for 20 minutes, skimming any foam from the surface after the first 5 minutes.
Approx. 20 minutes
5
Add the potatoes and celery to the pot. Continue to simmer for a further 15 minutes until the potatoes are just tender when pierced with a skewer.
Approx. 15 minutes
6
Add the leeks and cabbage wedges to the pot. Simmer for a final 10 minutes until the leeks are silky and the cabbage is tender but still holding its shape.
Approx. 10 minutes
7
Remove and discard the bouquet garni and the onion and garlic pieces. Taste the broth and adjust seasoning with salt. Drizzle in the olive oil and stir gently.
Approx. 3 minutes
8
Ladle the broth into deep warmed bowls, arranging the vegetables evenly. Finish each bowl with a spoonful of Dijon mustard, a pinch of fleur de sel, a scattering of fresh parsley leaves, and slices of sourdough baguette on the side for dipping.
Approx. 5 minutes
