Summer Vegetable Pot au Feu Recipe

Name: Summer Vegetable Pot au Feu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons extra-virgin olive oil; 2 ounces pearl onions, peeled; 3 garlic cloves, peeled; 1/4 cup dry white wine; 4 ounces round baby orange and yellow carrots, thinly sliced; 1 small bay leaf; 2 sprigs fresh thyme; 2 sprigs fresh flat-leaf parsley; 3/4 cup homemade or low-sodium store-bought chicken stock; 4 ounces baby new potatoes; 9 ounces assorted baby summer squashes, cut in half; 1 ounce young sugar snap peas, stem ends trimmed; 1 ounce fresh or frozen lima beans, shelled

Servings: persons

2 teaspoons extra-virgin olive oil
2 ounces pearl onions, peeled
3 garlic cloves, peeled
1/4 cup dry white wine
4 ounces round baby orange and yellow carrots, thinly sliced
1 small bay leaf
2 sprigs fresh thyme
2 sprigs fresh flat-leaf parsley
3/4 cup homemade or low-sodium store-bought chicken stock
4 ounces baby new potatoes
9 ounces assorted baby summer squashes, cut in half
1 ounce young sugar snap peas, stem ends trimmed
1 ounce fresh or frozen lima beans, shelled

1
Heat the oil in a large skillet over medium-high heat.
2
Add the onions and garlic; cook until golden.
3
Add the white wine; cook until most of it has evaporated, about 3 minutes.
4
Add the carrots, bay leaf, thyme, parsley, stock, and 3/4 cup water; simmer 5 minutes.
5
Add the potatoes; simmer 7 minutes.
6
Add the squash; cook until just tender, about 5 minutes.
7
Add the peas and lima beans, and cook 2 minutes.
8
Remove the skillet from heat; remove and discard the herb sprigs.
9
Divide the vegetables and broth among 4 shallow bowls, and serve.

287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 teaspoons extra-virgin olive oil, 2 ounces pearl onions, peeled, 3 garlic cloves, peeled, 1/4 cup dry white wine, and more.

Yes, Summer Vegetable Pot au Feu falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Vegetable Pot au Feu

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