Vegetable Pot-au-Feu

Ingredients

• 1 onion, or scrap from several onions
• 1 carrot, peeled and sliced
• 2 stalks celery, diced
• 1/2 Red Pepper, diced
• 1 parsnip, sliced or parsnip peels
• 1 leek, sliced
• 2 garlic cloves
• 1 gallon water
• 1 tablespoon Fustini’s 12 Year White Balsamic Vinegar

Pot-au-Feu

• 6-8 small or baby carrots, trimmed and boiled
• 6-8 small golden beets, trimmed and boiled
• 6-8 small baby leeks or Cibollitas, trimmed
• 2 zucchini, quartered
• 2 yellow squash, quartered
• 4-6 Cippolini onions, trimmed and halved
• 6-8 Fingerling potatoes, fully cooked
• 1 small parsnip, peeled, cut and fully cooked
• 6-8 baby turnips, trimmed and boiled
• Drizzle wiht Fustini’s Chipotle Olive Oil
• Finely diced red pepper