Detox Vegetable Pot-au-Feu

Ingredients

• 1 medium bulb Fennel (Cut into quarters, remove the hard core)
• 2 small Turnip (Peel and cut into similarly sized pieces)
• 1 large Onion (Peel, cut in half and stud with 2‑3 cloves)
• 2 small Jerusalem artichoke (Topinambour) (Peel and cut into pieces)
• 1 medium Parsnip (Cut into pieces about 3 cm)
• 2 medium Carrots (Cut into sections the same size as the other vegetables)
• 200 g Potatoes (Small potatoes, leave whole after washing)
• 150 g Button mushrooms (Cut each mushroom into quarters)
• 1 large White leek (Separate the white part, cut in half, tie with string)
• 1 large Leek green part (Cut into sections, add with the white part)
• 2 stalks Celery stalk (Wash, cut into pieces, tie together)
• 3 cloves Garlic (Peel and leave whole)
• 1 small bunch Fresh cilantro (Wash, leave whole for the aromatic bunch)
• 5 leaves Fresh sage (Tear the leaves)
• 2 sprigs Fresh thyme (Leave whole in the bunch)
• 2 units Bay leaves
• 1 teaspoon Coarse sea salt (Adjust to taste)
• ½ teaspoon Ground black pepper (Preferably freshly ground)
• 1 tablespoon Tomato paste (Added at mid‑cooking for color and flavor)
• 1 tablespoon Extra virgin olive oil (Drizzled over the vegetables just before serving)
• a pinch Fleur de sel (To finish)
• 2 litres Water (Cold water, preferably filtered)

Instructions

1. Washing and cutting the vegetables

   Rinse all vegetables thoroughly under cold water. Peel the fennel, turnips, parsnip, carrots and potatoes. Cut each vegetable into pieces about 3 cm to ensure even cooking.

   Time: PT15M

2. Preparing aromatics and tying

   Separate the white part of the leek and cut in half, leave the green part in sections. Tie the white leek and celery stalks with kitchen twine. Roughly chop the cilantro, detach the sage leaves, gather the thyme and bay leaves.

   Time: PT5M

3. Arranging in the pot

   Place the large vegetables (carrots, turnips, potatoes, celery) at the bottom of the pot. Add the clove‑studied onion, whole garlic cloves, tied leek, green leek parts, mushrooms, herb bouquet and bay leaves.

   Time: PT5M

4. Cooking the pot-au-feu

   Bring the pot to a boil over medium heat, then reduce to low heat. Lightly season with coarse sea salt. Simmer for 30 minutes, partially covering the lid.

   Time: PT30M

   Temperature: 90°C

5. Adding tomato paste at mid‑cooking

   After 15 minutes of cooking, stir in the tomato paste and mix well. This step adds color and depth of flavor.

   Time: PT1M

6. Finishing and serving

   When cooking is finished, remove the pot from heat. Drizzle extra virgin olive oil over the vegetables, sprinkle with fleur de sel and freshly ground black pepper. Serve hot with the flavored broth.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

22 g

Fat

4 g

Fiber

5 g