Perhaps a big pot of vegetables in broth seems like an odd dish for mid-June, but it’s cold and rainy outside so it sounded like a perfect dish to me.
This recipe is a classic french dish that is traditionally served with mustard, salt, and bread. It’s essentially whole vegetables and a protein simmered in a broth with spices and herbs.
Pot Au Feu is shockingly quick and easy to make since the vegetables need really very little prep and as far as ingredients go, it’s quite simple. Just pop a few veggies, tempeh, herbs and broth in a pot, heat and serve. Dinner ready in 30 minutes, start to finish.
While simmering, it filled the whole house with a comforting, savory smell that made my mouth water.
Tempeh Pot Au Feu
- 1 Medium Yellow Onion quartered
- 2 Leeks cleaned and sliced
- 2 springs Fresh Parsley
- 2 springs Fresh Thyme
- 2 springs Fresh Oregano
- 2 cloves Garlic peeled
- 2 Parsnips cut in 2" pieces(remove woody center if desired)
- 4 Carrots cut in 2" pieces
- 1/2 Small Head Nappa Cabbage quartered
- 1 pound Baby Potatoes whole
- 8 ounces Tempeh cut in 8 pieces
- 5 cups Vegetable Broth flavor of choice
- 1/2 teaspoon Salt & Pepper to Taste to taste
- Before slicing leek, use one of the leaves from the to tie herbs together.
- Place garlic, onion, leeks and herb bundle into a dutch oven or stockpot. Place the remainder of vegetables and tempeh on top. Add vegetables broth.
- Heat to boil over medium-high heat. Once boiling, decrease heat to low, cover then cook until aromatic and vegetables tender. Approximately 25 minutes.
- Remove bay leaf. Garnish with fresh parsley. Serve with stone-ground mustard and crusty bread.