Hi, I’m Joana. Today, I’m gonna show you how to make 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’m gonna make it a bit tastier. This will be really 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 well liked of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Pot au Feu with Pancetta and Chunky Vegetables is something that I have loved my whole life.
To get started with this recipe, we must prepare a few components. You can cook pot au feu with pancetta and chunky vegetables using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Pot au Feu with Pancetta and Chunky Vegetables:
- Take 150 grams Pancetta
- Make ready 2 Potatoes
- Get 1 Carrot
- Make ready 1 Onion
- Take 1/4 Cabbage
- Take 50 grams Cooked soy beans
- Take 1 Clove
- Make ready 1 dash Black pepper
- Get 1 bunch Bouquet garni
- Prepare 1 Water
Instructions 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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