Spring Pot Au Feu

Skill Level
Preparation Time 10 minutes Total Time 50 minutes
Servings 8 Cost Per Serving $1.38
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1/2 headSavoy Cabbage, halved
1Rutabaga, peeled and cut into large chunks
3Large Carrots, peeled
3Leeks, halved and cleaned well
1 1/2 cupsFava Beans or Green Peas (fresh or frozen)
6 clovesGarlic
6 to 8 cupsWater or Vegetable/Chicken Stock
2 tbspLemon Juice
1/2 tspSalt & Freshly Ground Black Pepper
Herb Bouquet
5Thyme Sprigs
3Bay Leaves
Calorie/Protein Boosters (optional)​
1 per bowlSoft Boiled Egg
1/2 kgOx Tail
1/2Whole ​Chicken


  1. Add all ingredients except the fava beans and lemon juice, into a large pot.
  2. Heat until stock is simmering. Simmer for about 30 to 40 minutes, or until hardest vegetables are tender. Add the fava beans for the last 10 minutes of cooking.
  3. Carefully remove the larger vegetables from the pot and roughly chop. Season with salt, pepper and some lemon juice.
  4. Portion vegetables into bowls, cover with the stock and serve.
  5. (optional) If adding chicken pieces simmer liquid for an additional 60 minutes or until meat is soft and tender. For oxtail, another 120 minutes.


  • ​When you're cooking a large number of servings of a recipe, keep the recipe plain and encourage your loved one to add sauces, herbs and other flavours to each individual portion. If your loved one goes through taste changes or has a low appetite, he or she can adjust the flavours at a given meal to meet their needs.
  • Onions and garlic add wonderful flavour to food and are easier to digest when cooked. Population studies have shown that people who eat the most onions and garlic have a 55-85% lower risk of cancer compared to people who never or rarely eat these foods.