Hello, I am Elise. Today, I will show you a way to prepare pot au feu with pancetta and chunky vegetables recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Pot au Feu with Pancetta and Chunky Vegetables Recipe
Pot au Feu with Pancetta and Chunky Vegetables is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Pot au Feu with Pancetta and Chunky Vegetables is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook pot au feu with pancetta and chunky vegetables using 10 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Pot au Feu with Pancetta and Chunky Vegetables:
- Make ready 150 grams Pancetta
- Make ready 2 Potatoes
- Get 1 Carrot
- Make ready 1 Onion
- Take 1/4 Cabbage
- Prepare 50 grams Cooked soy beans
- Prepare 1 Clove
- Take 1 dash Black pepper
- Make ready 1 bunch Bouquet garni
- Get 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.
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