Rating: 3.5 stars
4 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 2

Pot-au-feu is a simple French dish of meat and vegetables simmered together. In this version, root vegetables and leftover turkey bask in a rich broth that's begging to be sopped up with warm bread.

Jonathan Sundstrom
Recipe by Cooking Light November 2003

Gallery

Credit: Photography: Randy Mayor; Styling: Jan Gautro

Recipe Summary

Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 1/2 teaspoons oil in a large saucepan over medium-high heat. Add the mushrooms; sauté 5 minutes or until golden. Remove mushrooms from pan.

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  • Heat 1 1/2 teaspoons oil in pan over medium-high heat. Add carrot and next 4 ingredients (carrot through garlic); sauté 5 minutes. Add wine, and cook until reduced to 1/4 cup (about 1 minute). Add mushrooms, broth, turkey, chopped thyme, salt, and pepper. Bring to a boil, reduce heat, and simmer 15 minutes or until the vegetables are tender. Garnish with thyme sprigs, if desired.

Nutrition Facts

139 calories; calories from fat 33%; fat 5.1g; saturated fat 1g; mono fat 2.5g; poly fat 0.9g; protein 13g; carbohydrates 5g; fiber 1g; cholesterol 27mg; iron 1mg; sodium 534mg; calcium 28mg.
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