vegetarian pot au feu

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* Exported from MasterCook *

 

Vegetarian Pot au Feu

 

Recipe By :Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories : Electric Slow Cooker New Import

Stews Vegetables

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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2 large leeks (white part only) -- halved lengthwise, well

washed

1 pound small red potatoes -- halved

2 small parsnips -- peeled and sliced

2 small turnips -- peeled and quartered

2 cups baby carrots

1 celery rib -- cut into 2-inch pieces

1 small head green cabbage -- cored, cut into 6 wedges

4 ounces green beans -- ends trimmed

4 cups defatted low-sodium vegetable broth -- or stock

1 tablespoon olive oil

salt and freshly ground black pepper

GARNISH:

1/2 cup sour cream or tofu sour cream

2 tablespoons peeled and grated fresh horseradish

1 tablespoon dijon mustard

1 tablespoon minced cornichons or other sour pickles

1 loaf french bread -- cut into 1/2-inch-thick slices and

toasted

 

French for " pot on fire, " pot au feu refers to a French dish of meat and

vegetables slowly cooked in water. Usually, the resulting rich broth is served

with croutons as a first course, followed by the meat and vegetables as a main

course. The ingredients vary according to the region, so why not an

all-vegetarian version? If you don't have a large slow cooker, cut down on the

quantities slightly so that everything fits.

 

Slow Cooker Size: 5 1/2 to 6 quart

Cook Time: 8 hours

Setting: Low

Serves 4 to 6

 

1. Cut the leeks into 3-inch long pieces and place in a 5 1/2- to 6-quart slow

cooker. Add the potatoes, parsnips, turnips, carrots, celery, cabbage, and green

beans. Pour the stock over all, drizzle with the olive oil, and season with salt

and pepper. Cover and cook on Low for 8 hours.

 

2. In a small bowl, combine the sour cream, horseradish, mustard, and pickles.

Set aside until ready to serve.

 

3. To serve, remove the vegetables from the broth. Serve the broth as a first

course or alongside the entree. Arrange the vegetables on a large platter

accompanied by the horseradish sauce and toasted bread.

 

Source:

" Fresh from the Vegetarian Slow Cooker "

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Per Serving (excluding unknown items): 509 Calories; 11g Fat (18.1% calories

from fat); 14g Protein; 94g Carbohydrate; 14g Dietary Fiber; 9mg Cholesterol;

1350mg Sodium. Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0

Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 3681 0 0 0 0 0 1394 734 0 26653 0