Pot-au-feu

Name: Pot-au-feu
Prep time: 34 min
Cook time: 34 min
Total time: 34 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams beef tenderloin, trimmed of fat and cut into 1/4-inch-thick slices; 2 mediums carrots, peeled, sliced crosswise 1/2 inch thick on the diagonal, and quartered; 2 celery stalks, peeled, sliced crosswise 1/2 inch thick on the diagonal, and quartered; 1 liters Chicken Stock to Make 1 1/2 qts, or low-sodium canned; 1 sprig fresh parsley; 1 sprig fresh rosemary; 1 sprig fresh thyme; 4 servings Kosher salt and freshly ground black pepper; 1 large leek, white part only, quartered; 2 parsnips, pared, sliced crosswise 1/2 inch thick on the diagonal, and quartered; 454 grams small rutabaga (about , peeled, sliced crosswise 1/2 inch thick on the diagonal, and quartered

Pot-au-feu might be just the main course you are searching for. This recipe covers 35% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and primal recipe has 570 calories, 33g of protein, and 30g of fat per serving. This recipe serves 4. From preparation to the plate, this recipe takes roughly 34 minutes. A mixture of kosher salt and pepper, parsley, celery stalks, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.