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Le Chaudron recipe
Potee de légumes d'hiver
Winter vegetable stew
⏱ 90 minServes 6Easy280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
500 g (18 oz)carrots
500 g (18 oz)turnips
500 g (18 oz)potatoes
1savoy cabbage
1small celery root
300 g (11 oz)leeks
2yellow onions
4 clovesgarlic
1.5 L (6¼ cups)vegetable stock
4 tbspolive oil
1bouquet garnithyme, bay leaf, parsley
1 tbspwhole-grain mustard
1bunch of flat-leaf parsley
1 tspfine salt
1 tspfreshly ground pepper
- 500 g (18 oz) carrots
- 500 g (18 oz) turnips
- 500 g (18 oz) potatoes
- 1 savoy cabbage
- 1 small celery root
- 300 g (11 oz) leeks
- 2 yellow onions
- 4 cloves garlic
- 1.5 L (6¼ cups) vegetable stock
- 4 tbsp olive oil
- 1 bouquet garni thyme, bay leaf, parsley
- 1 tbsp whole-grain mustard
- 1 bunch of flat-leaf parsley
- 1 tsp fine salt
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel the 500 g (18 oz) of carrots and cut into large 5 cm (2 in) chunks. Peel and quarter the 500 g (18 oz) of turnips. Peel the 500 g (18 oz) of potatoes and cut into even 4 cm (1½ in) pieces.
- Peel the celery root with a sharp knife and cut into large 3 cm (1 in) cubes.
- Trim the 300 g (11 oz) of leeks, removing the tough green and root, split them lengthwise and wash well. Cut into chunks.
- Wash the green cabbage, remove any damaged outer leaves and cut into 8 wedges, keeping the base attached so they hold together.
- Thinly slice the 2 yellow onions. Remove the germ from the 4 garlic cloves and crush them. Heat 4 tbsp of olive oil in the large cast-iron pot over medium heat.
- Cook the onions for 8 minutes until soft and golden. Add the garlic and cook 1 minute, stirring.
- Pour in hot vegetable stock to cover the onions. Add the bouquet garni and bring to a simmer. Add the carrots, turnips and celery root first — they take longest.
- Partly cover and simmer over low heat for 25 minutes. Then add the potatoes, leeks and cabbage and cook 25 more minutes. Serve with whole-grain mustard and chopped parsley.
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