![Vegetable Pot Au Feu](https://www.allysongofton.co.nz/content/recipes/3498.jpg?width=320&height=479&fit=bounds)
Recently on a trip to Melbourne I enjoyed a Winter Pot au Feu. This is my spring version. Don't throw out the cooking water as you go, it's essential!
Ingredients
- 1 onion, peeled and finely chopped
- 2-3 sticks celery, sliced diagonally into 0.5cm slices
- 25 grams butter
- 1 red pepper, diced
- 150 grams beans
- 200 grams whole baby carrots
- 1¼ cups water
- 1½ cups fresh or frozen broad beans
- 2 courgettes, trimmed and sliced
- 6 sun-dried tomato halves, shredded into thin strips
- 2 tablespoons flour
- ½ cup dry white wine
- 2 tablespoons chopped fresh oregano
- 2 tablespoons sour ceam
Method
- Heat the butter and gently cook the onion and celery for 4-5 minutes until soft but not brown. Add the pepper and cook until barely tender.
- Top and tail the beans, wash and scrub the carrots, leave whole.
- Blanch beans in 1¼ cups water for 3-4 minutes, drain, reserving the cooking water.
- Cook carrots in cooking water for 4-5 minutes. Drain and again reserve the cooking water.
- Cook the broad beans for 2-3 minutes and drain. Peel when cool enough to handle. Boil remaining cooking liquid until reduced to ¾ cup. Reserve.
- Stir the flour into the onion, celery, pepper mixture. Cook for 2-3 minutes until frothy, stirring continuously. Gradually add the wine and reduced stock and cook until the sauce has slightly thickened. Stir continuously.
- Add sliced courgettes, carrots, green beans, sun-dried tomatoes and fresh chopped oregano, cover and simmer very gently for about 10-12 minutes or until the courgettes are tender.
- Add sour cream and peeled broad beans, season well with salt and pepper and serve.
Cooks Tips
- I always peel my broad beans, as the centre of the bean is so very different to the tough outer skins. For something different make a salad with these beans (centre parts) tossed in olive oil dressing.
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