Pot-au-feu with Forgotten Vegetables Recipe

Ingredients:

• 2 1/2 pounds beef brisket
• 1 onion, peeled and studded with 3 cloves
• 2 leeks, trimmed and cleaned
• 4 carrots, peeled and cut into large chunks
• 4 celery stalks, cut into large chunks
• 1 bouquet garni (a tied bundle of thyme, parsley, and bay leaves)
• 8 cups of water
• 1 rutabaga, peeled and cut into large chunks
• 1 parsnip, peeled and cut into large chunks
• 1 turnip, peeled and cut into large chunks
• 1 celery root, peeled and cut into large chunks
• 1 bunch of radish, trimmed and cleaned
• Salt and pepper to taste

Instructions:

1. Place the beef brisket, onion, leeks, carrots, celery, and bouquet garni in a large pot with 8 cups of water.
2. Bring the water to a boil, reduce heat to low and simmer for 1 1/2 to 2 hours, or until the beef is tender.
3. Remove the beef from the pot and cut into thick slices.
4. Add the rutabaga, parsnip, turnip, and celery root to the pot and continue to simmer for 30 minutes.
5. Add the radishes and simmer for 5 more minutes.
6. Season the broth with salt and pepper to taste.
7. Arrange the beef slices on a platter and spoon the vegetables around it.
8. Ladle the broth over the beef and vegetables.

Serving Suggestions:

This pot-au-feu with forgotten vegetables is a hearty and satisfying one-pot meal. Serve it with crusty bread and butter, and enjoy the delicious broth.

Verdict:

This recipe is a classic French dish that is packed with flavor. The forgotten vegetables add a unique touch to the dish and make it even more delicious. This pot-au-feu with forgotten vegetables is perfect for a cozy winter dinner.