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

Hi everyone, Welcome to my recipe page. Today, we’re going to make a distinctive dish, pot au feu with pancetta and chunky vegetables. It is one of my favorites food recipes. For mine, I’m gonna 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 favored of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Pot au Feu with Pancetta and Chunky Vegetables is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. 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. 150 grams Pancetta
  2. 2 Potatoes
  3. 1 Carrot
  4. 1 Onion
  5. 1/4 Cabbage
  6. 50 grams Cooked soy beans
  7. 1 Clove
  8. 1 dash Black pepper
  9. 1 bunch Bouquet garni
  10. 1 Water
Instructions 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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