FRIJE

Name: Vegetable pot-au-feu
Yield: 5 servings
Ingredients: 2 leek; 6 carrot; 2 parsnip; 2 small zucchini; 3 turnip; 2 large onion; 1 garlic clove; 2 handful of dried chickpeas; 1 small tomato paste; 1 vegetable bouillon cube; 3 clove; 1 bouquet garni (rosemary, thyme, bay leaf, parsley); salt (according to taste); pepper (according to taste)

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Vegetable pot-au-feu

Vegetarian Vegan Public

Course: Main course

Preparation time: 0 minutes

Cost per serving: 1,36 €

Energy: 282 kcal / serving

Nutritional score:

Instructions

1. Peel the onion and garlic clove.
2. Thoroughly wash the leeks and cut the white parts into rounds.
3. Peel and cut the carrots, turnips, and parsnips into pieces.
4. Trim the ends of the zucchini, cut them lengthwise, remove the seeds if necessary, and cut them into pieces.
5. In a Dutch oven, place the onion studded with cloves and all the vegetables, chickpeas. Cover with water, add the broth, tomato paste, bouquet garni, salt, and pepper.
6. Bring to a boil and simmer covered for about 45 minutes.
Serve hot.