Spring Pot Au Feu

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Skill Level	Easy

Preparation Time	10 minutes	Total Time	50 minutes
Servings	8	Cost Per Serving	$1.38

1/2 head	Savoy Cabbage, halved
1	Rutabaga, peeled and cut into large chunks
3	Large Carrots, peeled
3	Leeks, halved and cleaned well
1 1/2 cups	Fava Beans or Green Peas (fresh or frozen)
6 cloves	Garlic
6 to 8 cups	Water or Vegetable/Chicken Stock
2 tbsp	Lemon Juice
1/2 tsp	Salt & Freshly Ground Black Pepper

Herb Bouquet

Calorie/Protein Boosters (optional)

Add all ingredients except the fava beans and lemon juice, into a large pot.
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.
Carefully remove the larger vegetables from the pot and roughly chop. Season with salt, pepper and some lemon juice.
Portion vegetables into bowls, cover with the stock and serve.
(optional) If adding chicken pieces simmer liquid for an additional 60 minutes or until meat is soft and tender. For oxtail, another 120 minutes.

PDF Image of Spring Pot Au Feu recipe

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.