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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large high-sided skillet or, if you've got one, a woklike stir-fry pan, warm the olive oil over med-low heat. | 2. Toss in the garlic and cook for 1 minute. | 3. Add in the onion and leek, turning them in the oil, and season with salt and pepper. | 4. Cook, stirring gently, just until the onion and leek soften slightly, about 5 minutes. | 5. Stir in the potatoes and carrots, then pour in the broth. | 6. Toss in zest and lemongrass. | 7. Increase heat and bring the broth to a boil, then lower heat and simmer gently, uncovered, until the vegetables are just short of tender, about 10 minutes. | 8. *You can make the pot-au-feu to this point up to 3 hours in advance; cover and refrigerate; when ready to continue, bring the broth back to a boil, lower the heat so that it simmers, and cook gently until everything is heated through. | 9. While the vegetables are simmering, bring a skillet of water to a boil--you'll use the pan to reheat the eggs right before serving. | 10. With the pot-au-feu at a gentle simmer, drop in the asparagus and shiitakes; cook until tender, about 4 minutes. | 11. Scatter the spinach over the vegetables and cook another 2 minutes, just until slightly wilted. | 12. Taste for salt and pepper; adjust. | 13. Slip the eggs into the skillet of simmering water and give them just a couple of minutes to warm while you spoon out the pot-au-feu. | 14. Ladle the vegetables and broth into shallow soup plates, scatter with chopped fresh herbs, and finish each with a poached or boiled egg; serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic clove	2		split sliced	201.7333	0.0	44.88	1.1333
onion	1		sliced	64.0	14.944	1.76	0.16
leek	1		quartered rinsed	54.29	12.5935	1.335	0.267
salt				-	-	-	-
white pepper			ground	-	-	-	-
new potato	6		scrubbed cut	201.7333	0.0	44.88	1.1333
carrot	4		trimmed peeled cut	209.92	49.0496	4.7616	1.2288
vegetable broth	3	cups		487.08	78.96600000000001	17.8596	11.5128
lemon zest				201.7333	0.0	44.88	1.1333
lemongrass	1	piece		-	-	-	-
asparagus spear	8		trimmed peeled	201.7333	0.0	44.88	1.1333
shiitake mushroom	4		stemmed sliced	-	-	-	-
spinach	1/2		stemmed washed	16.5	2.925	1.65	0.225
egg	4			286.0	1.44	25.12	19.02
herb			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.