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We hope you got insight from reading it, now let’s go back to pot au feu with pancetta and chunky vegetables recipe. To cook pot au feu with pancetta and chunky vegetables you need 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to prepare Pot au Feu with Pancetta and Chunky Vegetables:
- Provide 150 grams Pancetta
- Prepare 2 Potatoes
- Use 1 Carrot
- Take 1 Onion
- Get 1/4 Cabbage
- Use 50 grams Cooked soy beans
- Prepare 1 Clove
- Use 1 dash Black pepper
- Take 1 bunch Bouquet garni
- Provide 1 Water
Steps to make Pot au Feu with Pancetta and Chunky Vegetables:
- Cut up the pancetta into chunks. Brown well in a pan without oil.
- Add enough water to cover. Make a herb bundle with thyme, bay leaf, rosemary etc. (Or use store-bought bouquet garni). Put the bouquet garni in the pot.
- Stick a clove into the peeled onion, and add to the pan.
- Bring to a boil over high heat, skim off the scum, and turn the heat down to low. Cover with a lid, and simmer for 30 minutes.
- Add peeled potatoes, roughly chopped carrot, cabbage, and cooked soy beans. Simmer until the potatoes are cooked through.
- Ladle into serving plates, and optionally serve with mustard.
Pot au feu is the quintessential French dish. Beef cuts that are boiled with aromatic vegetables for several hoursand serve with condiments. This vegetable stew featuring baby squash makes a light and colorful summer meal. Butternut squash might be fall's most versatile (and beloved!) vegetable. There are so many delicious ways to use this hard-shell squash, from soups and salads to lasagna and pizza.
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