Warm Weather Vegetable Pot-Au-Feu |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 4 |
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In 'Around My French Table' by Dorie Greenspan Ingredients:
2 tablespoons extra-virgin olive oil |
2 garlic cloves, split, germ removed, and thinly sliced |
1 onion, thinly sliced (preferably a spring or texas onion) |
1 leek, white and light green parts only, quartered lengthwise and rinsed |
salt |
freshly ground black white pepper |
6 small new potatoes, scrubbed and cut into 1/2-inch thick slices |
4 slender carrots, trimmed, peeled, and cut on the diagonal into 1/2-inch thick slices |
3 cups vegetable broth or 3 cups chicken broth |
lemon zest (1 strip) or orange zest (1 strip) |
1 piece lemongrass, split lengthwise (2-inch long piece) |
8 asparagus spears, trimmed and peeled |
4 large shiitake mushrooms, stemmed, cleaned, and sliced |
1/2 lb spinach, stemmed and washed |
4 large eggs (poached or boiled) |
chopped fresh herb |
Directions:
1. In a large high-sided skillet or, if you've got one, a woklike stir-fry pan, warm the olive oil over med-low heat.
2. Toss in the garlic and cook for 1 minute.
3. Add in the onion and leek, turning them in the oil, and season with salt and pepper.
4. Cook, stirring gently, just until the onion and leek soften slightly, about 5 minutes.
5. Stir in the potatoes and carrots, then pour in the broth.
6. Toss in zest and lemongrass.
7. Increase heat and bring the broth to a boil, then lower heat and simmer gently, uncovered, until the vegetables are just short of tender, about 10 minutes.
8. *You can make the pot-au-feu to this point up to 3 hours in advance; cover and refrigerate; when ready to continue, bring the broth back to a boil, lower the heat so that it simmers, and cook gently until everything is heated through.
9. While the vegetables are simmering, bring a skillet of water to a boil-you'll use the pan to reheat the eggs right before serving.
10. With the pot-au-feu at a gentle simmer, drop in the asparagus and shiitakes; cook until tender, about 4 minutes.
11. Scatter the spinach over the vegetables and cook another 2 minutes, just until slightly wilted.
12. Taste for salt and pepper; adjust.
13. Slip the eggs into the skillet of simmering water and give them just a couple of minutes to warm while you spoon out the pot-au-feu.
14. Ladle the vegetables and broth into shallow soup plates, scatter with chopped fresh herbs, and finish each with a poached or boiled egg; serve immediately.
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