12-Year White balsamic · Chipotle olive oil · Soups and Breads ·Mar 26, 2024

Vegetable Pot-au-Feu

Name: 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; 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

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

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

Directions

Place all ingredients in a large stockpot and bring to a simmer. Once simmering, turn the stock off and let steep for 30 minutes. Strain through a fine-mesh strainer and cheesecloth and reserve. Heat the vegetable stock to simmering. Add all the cooked and raw vegetables and gently heat. To serve, divide the vegetables between service bowls. Ladle the stock over and garnish with Fustini's Chipotle Olive Oil and red pepper.

Vegetable Pot-au-Feu