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My Comfort Food! Spring & Summer Tomato Pot-au-Feu

My Comfort Food! Spring & Summer Tomato Pot-au-Feu

A very gentle and comfortable pot-au-feu dish. After frying the vegetables in with olive oil and simmering, you will enjoy the rich flavour.

Ingredients: 4 servings

Thick sliced bacon (or chicken wings, thigh meat, etc)
2 slices
Button mushrooms or any type of mushrooms
1 pack
Tomatoes
2
Garlic
1 clove
Olive oil
1 tablespoon
Other vegetable recommendations:
Carrots
2
Daikon radish / turnip
1/3, about 2
(New season) potatoes
4
(Spring) cabbage
1/4 or more
★Water
700 to 800 ml (to cover 2/3 vegetables)
Chicken stock powder
1 and 1/2 teaspoons
★Bay leaves
2
★Whole black pepper
5 to 10
★Salt
to taste
Sugar (brown sugar if you have)
1 teaspoon
Parsley (chopped)
as needed
Grain mustard
as needed

Steps

1. Chop the garlic. Peel the other vegetables and cut into big chunks. Salt and pepper (not listed) the chicken if desired.
2. Put olive oil and garlic in a pot and heat on medium heat until the aromatic. Add bacon (or chicken) and fry over high heat.
3. Add the radish and carrots and continue to cook. Add all the vegetables except the tomatoes and stir quickly.
4. Add the ★ ingredients to ③ and place the tomatoes on top. Sprinkle a little sugar and cover. Simmer until the vegetables are tender.
5. Sprinkle chopped parsley and serve with grain mustard.

Story Behind this Recipe

It is easy to make and you can eat plenty of vegetables. This is good for spring and summer.
New season potatoes are nice, so I added them to this dish.