Fustini's Oils and Vinegars
Vegetable Pot-au-Feu

Add To Favorites

Vegetable Pot-au-Feu


This recipe does not have any reviews yet   be the first to write one

Vegetable Pot-au-Feu



  • 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


Step 1.  Pot-au-Feu

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.

Customer Reviews

This recipe does not have any reviews yet.




Stay Connected

Sign up now for our email newsletter!

Missed a Fustini's Newsletter?

Click here for our newsletter archive.

Enjoy at Local Restaurants

Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.

Learn More