Vegetable Pot Au Feu Recipe

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Vegetable Pot Au Feu
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  1. In a large soup pot, combine the broth, water, salt, pepper and peppercorns.
  2. Tie the bay leaves, parsley, and thyme together using kitchen string to make a bouquet garni.
  3. Add it to the pot, along with the carrots, leeks, onions,turnips, potatoes and parsnips.
  4. Bring to a boil over medium heat.
  5. Reduce the heat to low, cover and simmer for 20 minutes.
  6. Add the celery hearts, re-cover, and simmer for another 20 minutes.
  7. Then remove the cover and simmer until all the vegetables are tender but still hold their shape, about 20 minutes longer.
  8. Remove the vegetables and arrange on a platter, (reserve broth for another use).
  9. Serve veggies with cornichons, tiny onions, mustard or horseradish and mayonnaise in small bowls; and french bread (all optional).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 274.59 Kcal (1150 kJ)
Calories from fat 64.37 Kcal
% Daily Value*
Total Fat 7.15g 11%
Cholesterol 1.64mg 1%
Sodium 1512.96mg 63%
Potassium 782.04mg 17%
Total Carbs 48.96g 16%
Sugars 13.45g 54%
Dietary Fiber 7.75g 31%
Protein 6.35g 13%
Vitamin C 30.7mg 51%
Vitamin A 1.2mg 39%
Iron 3.7mg 20%
Calcium 119.2mg 12%
Amount Per 100 g
Calories 56.43 Kcal (236 kJ)
Calories from fat 13.23 Kcal
% Daily Value*
Total Fat 1.47g 11%
Cholesterol 0.34mg 1%
Sodium 310.92mg 63%
Potassium 160.72mg 17%
Total Carbs 10.06g 16%
Sugars 2.76g 54%
Dietary Fiber 1.59g 31%
Protein 1.3g 13%
Vitamin C 6.3mg 51%
Vitamin A 0.2mg 39%
Iron 0.8mg 20%
Calcium 24.5mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.3
  • 7

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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