Pot au Feu with Pancetta and Chunky Vegetables
Pot au Feu with Pancetta and Chunky Vegetables

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, pot au feu with pancetta and chunky vegetables. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Pot au Feu with Pancetta and Chunky Vegetables is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Pot au Feu with Pancetta and Chunky Vegetables is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook pot au feu with pancetta and chunky vegetables using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Pot au Feu with Pancetta and Chunky Vegetables:
  1. Get 150 grams Pancetta
  2. Prepare 2 Potatoes
  3. Take 1 Carrot
  4. Take 1 Onion
  5. Prepare 1/4 Cabbage
  6. Prepare 50 grams Cooked soy beans
  7. Prepare 1 Clove
  8. Make ready 1 dash Black pepper
  9. Make ready 1 bunch Bouquet garni
  10. Make ready 1 Water
Steps to make Pot au Feu with Pancetta and Chunky Vegetables:
  1. Cut up the pancetta into chunks. Brown well in a pan without oil.
  2. 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.
  3. Stick a clove into the peeled onion, and add to the pan.
  4. 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.
  5. Add peeled potatoes, roughly chopped carrot, cabbage, and cooked soy beans. Simmer until the potatoes are cooked through.
  6. Ladle into serving plates, and optionally serve with mustard.

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