Pot au Feu
Pot au Feu is a hearty vegetable dish that I grew up eating. In spite of its simplicity and peasant origins, I loved the smell of the bacon-rich broth, and the flavor of the tender-cooked vegetables.
Pot au feu, simply translated to “caldron of fire,” was a way to use what you raised, and what grew locally. For my mother, with her French upbringing, it meant a little meat and seasonal vegetables.
My mother recently sent me some Black Forest bacon amongst cheese and other gourmet goodies for my birthday. She knows what I love! And I just knew that I was going to use the bacon in a Pot au Feu. It’s the best way to honor it.
So here’s what I did, but you can switch up the vegetables however you like, depending on what you like, and the season. Enjoy!
Pot au Feu
Onion, coarsely chopped
Cabbage, in chunks
Frozen peas, thawed
Parsley or fresh thyme
Begin by dicing the strips of bacon.
Place it in a braising pan with raised sides, large enough to accommodate the vegetables. I added a little olive oil in the braising pan because this bacon wasn’t fatty.
Cook the bacon over medium-high heat. Then stir in the onions, and lower the heat a little.
Add enough chicken broth just to partially cover the potatoes. Bring to a simmer, cover the pan slightly, and cook them for about ten minutes.
Tuck the cabbage into the broth, and add a little more broth as necessary.
Braise the vegetables, with the lid partially covered, turning them occasionally. Add the peas towards the end of the cooking time.
The pot au feu is done when all the vegetables are cooked though.
You can remove the bulk of the vegetables and bacon to a serving bowl, and then reduce the broth in the braising pan.
Then pour the remaining broth over the vegetables and serve. I forgot to do this, even though I did reduce the broth, so the vegetables aren’t “glistening” as they should be! Ah, food blogging!
As you can imagine, these simply braised vegetables are delicious as a side to just about every protein. Even though this vegetable dish is hearty, I think it works in the spring as well as in the fall or winter.
note: Like I mentioned, the vegetables can definitely be varied depending on the season, or what’s available. Butternut squash, leeks, sweet potatoes, turnips, green beans, even spinach or spring onions can be used. Just cook the densest vegetables first, so that in the end every element is perfectly cooked!
Such a classic dish and yours looks wonderful, Mimi! What a great post to honour your mother as well as the bacon.
Thanks so much Kay!
Looks Delicious Chef Mimi!!! :)
Thank you Chef Amy!
This looks amazing. Thanks for sharing.
BE ENCOURAGED! BE BLESSED!
That is a superb dish, the first time I had it was in Paris, actually, on my first visit, all by myself, overwhelmed, but thrilled to be there.
It was in a restaurant close to Institut Pasteur, I went back there before my departure and enjoyed also for the first time confit de canard… unforgettable!
I’ve never made pot au feu at home, something to definitely bring to our table
you’d love the simplicity of it!
You’ve managed to add so much color and freshness to the traditional dish. Looks wonderful! :)
Thank you so much!
Very nice, a great stick to your ribs dish. :)
It is hearty! But I do make it year round!
A very beautiful dish of vegetables!
Happy Birthday Mimi. Black Forest bacon, now that’s a wonderful treat tucked in with cheeses. This dish looks wonderful and very similar to something my mother used to make but for the life of me I can’t remember what she called it. It wasn’t nearly as pretty sounding as Pot au Feu, that I’m sure of!
I bet it was a similar dish!
Lovely. We should all cook more of the classic peasant dishes. Many, like this, have great merit.
Some canned be improved, as well (haggis!) but sometimes they’re perfect!
ahhh – the beauty of comfort french food <3
Isn’t that the truth!
Great looking dish, Mimi. With traditional dishes such as this, there are as many versions as there are mothers to learn them from. I know pot au feu as beef braised with vegetables.
It probably depended on the wealth of your farm!
Good point! We often don’t realise how meat used to be enjoyed seldomly. 19th century Dutch diet was potatoes with lard…
Looks great! And so versatile!
YUMMO! Looks really delicious, and something I’ll have to try now that we’re heading into winter in the southern hemisphere. All the best to you, Annabel
Thank you so much! I love your blog!
A ckassical tasty dish that I also love,….mmmmmmmm!
Greg loves cabbage – I will have to try this. You said other vegetables could be used – what might you use in place of the peas if someone (ahh-hem, not me) is adverse to them?
oh definitely green beans or brussels sprouts…
I’ll go with the cabbage cousin, sprouts!