Vegetable Pot-au-feu Recipe

Prep vegetables

Peel the rutabaga and turnips; cut into 2–3 cm (about 1-inch) chunks. Peel and quarter the carrots. Trim the leeks, discard tough dark green tops, slice lengthwise, rinse thoroughly between layers to remove grit, then cut into 3–4 cm pieces. Peel and quarter the onion. Peel and smash the garlic cloves.

Prepare greens and sprouts

Remove kale stems and chop leaves into 3–4 cm ribbons. Trim the Brussels sprouts base and halve any larger sprouts so pieces are roughly uniform.

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the olive oil. When shimmering, add the quartered onion and sauté 4–5 minutes until softened and translucent.

Add the leeks and cook 3–4 minutes until softened but not browned. Stir in the smashed garlic and cook 30 seconds until fragrant.

If using, pour in the white wine and simmer 2–3 minutes to reduce slightly and deglaze the pan, scraping any browned bits from the bottom.

Add the rutabaga, turnips (navet), and carrots to the pot. Pour in the vegetable stock (about 2 liters). Add the bay leaves, thyme sprigs, parsley bunch, and whole peppercorns. Bring the liquid to a gentle simmer over medium-high heat.

Once simmering, reduce heat to low so the broth maintains a gentle simmer. Cover partially and cook 30–40 minutes, until rutabaga and turnips are tender when pierced with a knife but still holding shape.

Add the halved Brussels sprouts and chopped kale to the pot. Stir to submerge in broth. Cover and simmer 8–12 minutes until Brussels sprouts are tender and kale is wilted but bright green.

Remove the parsley bunch, thyme sprigs, and bay leaves. If you prefer a slightly thicker broth, use a slotted spoon to remove 1–2 cups of the cooked root vegetables, mash them roughly in a bowl, then stir them back into the broth to thicken naturally.

Stir in the butter (if using) to enrich the broth. Taste and adjust seasoning with kosher salt and freshly ground black pepper. Start with 1.5 tsp salt and 1/2 tsp pepper, then add more to taste.

Ladle the pot-au-feu into shallow bowls, making sure each serving has a mix of rutabaga, carrot, turnip, Brussels sprouts, kale, and broth. Garnish with chopped parsley and a squeeze of lemon if desired.

Serve hot with crusty bread on the side to soak up the rich vegetable broth.