Travel Reference
In-Depth Information
44
44
Free-Range Turkey
“Pot-au-Feu” with
Winter Vegetables
STEW
Pot-au-feu
, meaning “pot on fire” in French, refers to a
dish of meat and vegetables slowly cooked in water. A first
course of the rich broth is often served prior to the course
with the meat and vegetables. In France, the tradition is to
serve pot-au-feu with mustard, pickled gherkins (cornich-
ons), and coarse salt
.
1 free-range turkey,
12-14 pounds
1 onion, peeled,
studded with cloves
1 onion, peeled, cut in half
2 carrots, peeled
2 leeks, cleaned
In a large cooking pot, place the turkey and the veg-
etables tied together by category and cover with water.
Caramelize each half onion, tie parsley, bay leaves and
thyme together, into a bouquet garni, place peppercorn
in a cheese cloth and add to the preparation. Salt the
pot-au-feu, to taste. Bring to a boil, skim well and con-
tinuously. Let simmer and cook for about 2½ hours.
3 celery sticks
2 bay leaves
½ ounce thyme
1 ounce parsley
White peppercorn and salt to taste
GARNISH
6 turned yellow turnips
Cook all of the garnishing vegetables separately in an-
other cooking pot with some turkey broth. Present the
turkey on a nice tray with all the turned vegetables and
some cooking broth.
6 turned turnips
1 acorn squash, cut in 6 pieces
12 turned potatoes
3 leeks, cleaned
12 turned sweet potatoes
Note: With the leftover vegetables and broth you can
make an excellent turkey vegetable soup. Also, if you
can find whole winter black truffles, I recommend slid-
ing a few thick slices of ¹/
8
inch under the skin of the
breasts and thighs. It is delicious and adds a wonderful
flavor to your turkey and broth. You can use as many
slices as you like or can afford! Bon appetite!
.
YIELD
,
Serves 6
12 turned carrots
20 large pearl onions
