Pot-au-feu végétarien et crémeux

Serves 4
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Directions

  1. 1Start by cutting the potatoes and carrots into large pieces.
  2. 2Crush the garlic.
  3. 3Prepare the tops of broccoli.
  4. 4Place the potatoes, carrots, and garlic in a casserole.
  5. 5Add broth to cover the vegetables.
  6. 6Cook for 15 minutes, and as soon as it shivers, steam the broccoli just above the vegetables.
  7. 7Meanwhile, cut the Reblochon quietly.
  8. 8Melt the butter for the béchamel sauce.
  9. 9Gradually add the flour, mix well, and dirty it.
  10. 10Add milk and a little broth to the roux.
  11. 11Whip well to incorporate all ingredients.
  12. 12Add the pieces of Reblochon, melt them, and simmer the preparation until serving.
  13. 13Adjust the seasoning with salt and pepper.
  14. 14Mix well.
  15. 15Put all the vegetables directly in a bowl with the creamy and cheesy sauce.
  16. 16Add some small herbs.
  17. 17Resume the seasoning and taste.

Ingredients

  • 4 carrots
  • 2 large potatoes
  • 1 small brocoli
  • 2 garlic cloves
  • 2 cm fresh ginger
  • 1.5 L broth (vegetable or poultry)
  • 50 g butter or olive oil
  • 50 g flour
  • 50 cl milk
  • 75 cl milk
  • 10 g salt
  • 5 g pepper
  • 0.5 farmhouse reblochon

Equipment

casserolewhiskbowl
Pot-au-feu végétarien et crémeux | Clip Recipe