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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Pot-au-feu is a simple French dish of meat and vegetables simmered together. In this version, root vegetables and leftover turkey bask in a rich broth that's begging to be sopped up with warm bread. Ingredients:
1 tablespoon olive oil, divided |
1 cup quartered mushrooms |
1/2 cup chopped carrot |
1/2 cup chopped leek |
1/2 cup chopped peeled rutabaga |
1/2 cup chopped peeled turnips |
1 garlic clove, thinly sliced |
1/2 cup dry white wine |
4 cups fat-free, less-sodium chicken broth |
2 cups leftover cooked turkey, chopped (light and dark meat) |
1 teaspoon chopped fresh thyme |
1/2 teaspoon salt |
dash of black pepper |
fresh thyme sprigs (optional) |
Directions:
1. Heat 1 1/2 teaspoons oil in a large saucepan over medium-high heat. Add the mushrooms; sauté 5 minutes or until golden. Remove mushrooms from pan.
2. Heat 1 1/2 teaspoons oil in pan over medium-high heat. Add carrot and next 4 ingredients (carrot through garlic); sauté 5 minutes. Add wine, and cook until reduced to 1/4 cup (about 1 minute). Add mushrooms, broth, turkey, chopped thyme, salt, and pepper. Bring to a boil, reduce heat, and simmer 15 minutes or until the vegetables are tender. Garnish with thyme sprigs, if desired.
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