Vegetable Pot-au-Feu
A French-inspired simmered vegetable stew with Yukon Gold potatoes, carrots, leeks, turnips, cabbage, celery, garlic, thyme, bay leaf, and low-sodium vegetable broth. The vegetables stay large and distinct for a rustic, fully plant-based pot-au-feu.
- budget-friendly
- carrots
- celery
- cold weather
- comfort food
- dairy-free
- dinner
- egg-free
- family-style
- French
- french-inspired
- gluten-free
- green cabbage
- leeks
- lunch
- main course
- make-ahead
- meal prep
- nut-free
- one-pot
- plant-based
- pot-au-feu
- root vegetables
- shellfish-free
- soy-free
- stew
- stovetop
- supper
- turnips
- vegan
- vegetable
- vegetable broth
- vegetable pot-au-feu
- vegetable stew
- vegetarian
- western european
- yukon gold potatoes
- Cuisine
- French-Inspired
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Cook this recipe
- small Yukon Gold potatoes-1 1/2 lb
- carrots-6 each
- small turnips-4 each
- leeks-2 each
- small green cabbage-1 head
- celery stalks-4 stalk
- garlic cloves-4 cloves
- fresh thyme-6 sprig
- dried bay leaf-1 each
- low-sodium vegetable broth-8 cups
- extra-virgin olive oil-2 tablespoons
- kosher salt-1 teaspoon
Complete the prep work: scrub the potatoes and leave them whole, peel and cut the carrots and turnips, cut the celery, cut the cabbage through the core into wedges, rinse the leek halves thoroughly, and smash and peel the garlic.
Keep fingers clear of the chef’s knife and vegetable peeler while cutting and peeling the vegetables.
In the large Dutch oven, warm the olive oil over medium heat. Add the leeks, celery, garlic, and kosher salt; cook for 3 minutes, turning the leeks once, until fragrant but not browned.
Pour in the low-sodium vegetable broth, then add the fresh thyme and dried bay leaf. Bring to a gentle simmer over medium-high heat, then reduce the heat to maintain small, steady bubbles.
Keep the pot at a gentle simmer to reduce splashing from the hot broth.
Nestle the Yukon Gold potatoes, carrots, and turnips into the broth. Keep the pieces large and distinct, cover, and simmer for 15 minutes.
Use oven mitts when handling the hot Dutch oven lid.
Add the cabbage wedges on top, cover again, and simmer for 15 to 20 minutes, until the potatoes and turnips pierce easily and the cabbage is tender but still intact.
Lift the lid away from your face and hands to avoid steam burns.
Discard the thyme stems and bay leaf. Using tongs and a ladle, divide the vegetables without breaking them up, then spoon hot broth over each serving.
Use oven mitts or a thick towel when handling the hot ladle and avoid splashing hot broth.
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