Potée de Légumes Printemps

Name: Potée de Légumes Printemps
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: {'ingredient': 'Olive oil', 'amount': '2 tablespoons'}; {'ingredient': 'Onion', 'amount': '1, chopped'}; {'ingredient': 'Garlic', 'amount': '2 cloves, minced'}; {'ingredient': 'Leeks', 'amount': '2, sliced'}; {'ingredient': 'Carrots', 'amount': '2, sliced'}; {'ingredient': 'Potatoes', 'amount': '2, diced'}; {'ingredient': 'Green beans', 'amount': '1 cup, trimmed and cut'}; {'ingredient': 'Peas', 'amount': '1 cup, fresh or frozen'}; {'ingredient': 'Cabbage', 'amount': '2 cups, shredded'}; {'ingredient': 'Vegetable broth', 'amount': '6 cups'}; {'ingredient': 'Thyme', 'amount': '2 teaspoons, dried or 1 tablespoon fresh'}; {'ingredient': 'Bay leaves', 'amount': '2'}; {'ingredient': 'Salt', 'amount': 'to taste'}; {'ingredient': 'Pepper', 'amount': 'to taste'}; {'ingredient': 'Fresh herbs (parsley, chives, or dill)', 'amount': 'for garnish'}

Experience the vibrant flavors of spring with Potée de Légumes Printemps, a traditional French vegetable stew bursting with fresh, seasonal produce. This hearty dish showcases an array of tender vegetables, simmered to perfection in a fragrant broth, making it not only a feast for the palate but also a celebration of springtime's bounty. Originating from rural France, this rustic stew embodies the essence of farm-to-table cooking, where simple ingredients are lovingly transformed into a comforting and nutritious meal. Served hot, garnished with fresh herbs, it's a delightful dish that warms the soul.

Servings: 6

Ingredients

Olive oil (2 tablespoons)
Onion (1, chopped)
Garlic (2 cloves, minced)
Leeks (2, sliced)
Carrots (2, sliced)
Potatoes (2, diced)
Green beans (1 cup, trimmed and cut)
Peas (1 cup, fresh or frozen)
Cabbage (2 cups, shredded)
Vegetable broth (6 cups)
Thyme (2 teaspoons, dried or 1 tablespoon fresh)
Bay leaves (2)
Salt (to taste)
Pepper (to taste)
Fresh herbs (parsley, chives, or dill) (for garnish)

Instructions

In a large pot, heat the olive oil over medium heat.
Add the chopped onion and minced garlic to the pot. Sauté for 3-4 minutes until fragrant and translucent.
Stir in the sliced leeks and cook for an additional 2-3 minutes until softened.
Add the sliced carrots, diced potatoes, green beans, peas, and shredded cabbage to the pot. Mix well to combine.
Pour in the vegetable broth and add the bay leaves and thyme. Stir to incorporate.
Season with salt and pepper to taste.
Bring the pot to a boil, then reduce the heat to low. Cover and let it simmer for about 45 minutes, or until all the vegetables are tender.
Remove the bay leaves before serving.
Serve the Potée de Légumes Printemps hot, garnished with fresh herbs for a pop of color and flavor.

Dietary Information

Servings: 6 • Dish Type: Main Course • Prep Time: 20 minutes • Cook Time: 45 minutes • Calories: 200 • Fat: 7g • Carbs: 30g • Protein: 5g • Sodium: 300mg • Sugar: 4g

Potée de Légumes Printemps

Servings: 6

Ingredients

Instructions

Dietary Information

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