Pot au Feu with Pancetta and Chunky Vegetables

1. 1

   Cut up the pancetta into chunks.

2. 2

   Brown well in a pan without oil.

3. 3

   Add enough water to cover.

4. 4

   Make a herb bundle with thyme, bay leaf, rosemary etc.

5. 5

   (Or use store-bought bouquet garni).

6. 6

   Put the bouquet garni in the pot.

7. 7

   Stick a clove into the peeled onion, and add to the pan.

8. 8

   Bring to a boil over high heat, skim off the scum, and turn the heat down to low.

9. 9

   Cover with a lid, and simmer for 30 minutes.

10. 10

    Add peeled potatoes, roughly chopped carrot, cabbage, and cooked soy beans.

11. 11

    Simmer until the potatoes are cooked through.

12. 12

    Ladle into serving plates, and optionally serve with mustard.

* Per serving · 4 servings · Values may vary.

No additional tips available.