Warming Vegetable and Sausage Pot-Au-Feu
Warming Vegetable and Sausage Pot-Au-Feu

Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, warming vegetable and sausage pot-au-feu. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

A simple one pot dish prepared in the morning and enjoyed in the evening. Sausages, Pointed cabbage, Carrots, Mushrooms, Potatoes (medium), Leeks, Hot water, Vegetable stock cube, White wine, Bay leaves, Salt, Pepper. Warm-Weather Vegetable Soup (Pot-Au-Feu) - Brothy soup prepared with onions, garlic, leek, mushrooms, potatoes, and carrots for a robust flavor.

Warming Vegetable and Sausage Pot-Au-Feu is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. Warming Vegetable and Sausage Pot-Au-Feu is something which I’ve loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we must prepare a few components. You can have warming vegetable and sausage pot-au-feu using 16 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Warming Vegetable and Sausage Pot-Au-Feu:
  1. Take 4 to 8 Wiener sausages or any other sausages for boiling
  2. Get 1 Water
  3. Get 1 to 2 Consomme cube
  4. Take 1 pinch ★ Garlic powder
  5. Make ready 1 pinch ★ Coarsely ground black pepper
  6. Prepare 1 ★ Salt
  7. Prepare 3 to 4 ★ Peppercorns (optional)
  8. Prepare 1 leaf ★Bay leaves (optional)
  9. Take 1 Mustard
  10. Prepare Vegetables:
  11. Prepare 2 Potatoes
  12. Take 2/3 Carrots
  13. Take 1 Onion
  14. Get 1/4 Cabbage
  15. Take 4 to 6 Mushrooms
  16. Make ready 1 Tomato

Directions for Chicken, sausage and vegetable pot-au-feu. Skim fat from broth (gravy strainer works well). Pot au feu, which means "pot on the fire" in French, is a simple, provincial dish made from boiling beef, marrow bone, and vegetables together in a pot. In the old days before homes had modern heating systems, a pot au feu was kept on the fire during the cold winter months.

Instructions to make Warming Vegetable and Sausage Pot-Au-Feu:
  1. Heat some water and soup stock cubes in a pot.
  2. If the sausages are long, cut into bite-sized pieces. Chop the vegetables in slightly large pieces. (It's better to chop the cabbage into wedges as seen above.)
  3. When the pot is simmering, add vegetables starting from ones that are harder to cook. Add the ★ ingredients and simmer until the vegetables become soft.
  4. Add the sausages and vegetables that are easier to cook (cabbage and tomato). Simmer briefly and it's done. Serve with mustard.
  5. Also try my "Salt Pot-Au-Few with Lots of Vegetables and Chicken". - - https://cookpad.com/us/recipes/169316-vegetable-and-chicken-pot-au-feu
  6. Also enjoy the pleasantly tart taste of the tomatoes in my "Tomato Pot-Au-Few for Spring and Summer".

The Pot Au Feu is a simple stew where various beef cuts such as oyster blade, chuck steak, chin, shank, low ribs and even oxtail are boiled with some winter vegetable. Don't be deceived by the simplicity of this French dish. Place carrots, leeks, parsnips, cabbage, parsley sprigs, and stock in large heavy pot. Pot au feu is the quintessential French dish. Beef cuts that are boiled with aromatic vegetables for several hoursand serve with condiments.

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