Pot au Feu with Pancetta and Chunky Vegetables
Pot au Feu with Pancetta and Chunky Vegetables

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, pot au feu with pancetta and chunky vegetables. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Pot au Feu with Pancetta and Chunky Vegetables is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Pot au Feu with Pancetta and Chunky Vegetables is something which I have loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook pot au feu with pancetta and chunky vegetables using 10 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Pot au Feu with Pancetta and Chunky Vegetables:
  1. Get 150 grams Pancetta
  2. Take 2 Potatoes
  3. Prepare 1 Carrot
  4. Make ready 1 Onion
  5. Take 1/4 Cabbage
  6. Make ready 50 grams Cooked soy beans
  7. Make ready 1 Clove
  8. Take 1 dash Black pepper
  9. Take 1 bunch Bouquet garni
  10. Get 1 Water
Steps to make Pot au Feu with Pancetta and Chunky Vegetables:
  1. Cut up the pancetta into chunks. Brown well in a pan without oil.
  2. Add enough water to cover. Make a herb bundle with thyme, bay leaf, rosemary etc. (Or use store-bought bouquet garni). Put the bouquet garni in the pot.
  3. Stick a clove into the peeled onion, and add to the pan.
  4. Bring to a boil over high heat, skim off the scum, and turn the heat down to low. Cover with a lid, and simmer for 30 minutes.
  5. Add peeled potatoes, roughly chopped carrot, cabbage, and cooked soy beans. Simmer until the potatoes are cooked through.
  6. Ladle into serving plates, and optionally serve with mustard.

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