Today I introduce you to my mother’s “Homemade Pot-au-feu” recipe. In Japan, we often cook “Pot-au-feu” because it is very easy and fuss-free. Just cut your favorite vegetables and meat, and simmer in broth. The point is to cut ingredients in large sizes. The dish is simmered for about 40 minutes total so the ingredients are very tender and can be eaten easily. In addition, the soup contains the ingredients’ juices, which means the dish is very nutritious. The only seasonings are salt and pepper so you can enjoy the delicious natural taste of the ingredients.
I used cabbage, onion, potato, carrot, turkey sausage and Daikon radish. You can use any kind of vegetables and meats. We usually cook this dish in colder seasons so I recommend that you use root vegetables because they are usually in season when it is cold. Eating seasonal food makes us healthy because our body can adjust to the weather for each seasons.
{Ingredients (servings 2)}
¼ Cabbage
4 Sausages
1 Potato
1 Onion
2 Carrots
1 Daikon (Japanese White Radish)
4 Chicken Bouillon Cubes
6 cups Water
¼ tsp. Salt
¼ tsp. Pepper
Enjoy very delicious and nutritious homemade Pot-au-feu!
Here is my “Pot-au-feu recipe” in PDF: Pot-au-feu
April 9, 2016 at 3:10 am
Great looking! I am sure it tastes good too.
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April 9, 2016 at 3:03 pm
Indeed!! This is absolutely a good dish to eat lots of vegetables 🙂
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April 17, 2016 at 2:46 pm
so funny, as “pot-au-feu” is such a typical French meal… 🙂
http://www.marmiton.org/recettes/recette_pot-au-feu_32792.aspx
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April 17, 2016 at 6:40 pm
I think Japanese likes to try many kinds of dishes and we adjust those recipes to Japanese taste. So we call this “pot-au-feu” but it tastes and looks quite different I guess. I haven’t tried French pot-au-feu yet… I hope I have at some point 🙂
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July 10, 2016 at 4:52 pm
Mom’s recipes are always the best.
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July 14, 2016 at 4:17 pm
Yes! That is true!! 🙂
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December 24, 2021 at 9:17 am
Wonderful recipe. I will add it the weekday roundup.
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