Sauté Végétal pot-au-feu stew

10 - 75 mins


Sauté Végétal 1 kg
Potatoe 700 g
Leeks 680 g
Tomatoes 500 g
Carrots 500 g
Shallots 250 g

Garlic 1 clove
Dry white wine 350 ml
Wate 1 litre
Fish bouillon 4 tablespoons
Laurel 4 leaves
Salt & pepper


  • Wash and peel the vegetables. Cut the potatoes into pieces and slice the carrots into rounds.
  • Halve the shallots.
  • Thinly slice the leeks.
  • Blanche the tomatoes in boiling water, remove peel and seeds, and cut in four.
  • Put the vegetables and potatoes into a stew pot, along with the chopped garlic and laurel.
  • Cover with the white wine and water.
  • Season with salt and pepper. Cover and bring to a boil.
  • Add the Sauté Végétal, pour in the fish bouillon, and cook over low heat for 30 min.
  • Serve directly from the stew pot.

Chef’s tip

Stewing in a pot will result in a moist, melt-in-the mouth Sauté Végétal.