This version of pot-au-feu can be made with whatever veggies you find at the market…you saute the garlic, onion, and leeks first, add the potatoes and carrots next, and, finally, add the quicker cooking vegetables such as mushrooms and spinach towards the end. Since it’s finished off with poached eggs, this is actually hearty enough for a light dinner. But after recently revealing my squeamishness when it comes to runny egg yolks, you may have guessed that I skipped the eggs and just used this as a lovely side dish.
The layering of flavors made this an outstanding recipe…first the aromatics, then lemon grass and orange zest…and finally the individual contributions by each vegetable. Topped with fresh herbs to finish it off…and you have another Dorie masterpiece.
As most of you now know, these recipes can be found in Dorie Greenspan’s Around my French Table. Check this link to see how other “Doristas” made this pot-au-feu at French Fridays with Dorie.