Veal Pot-au-Feu with ginger recipe | Taste of France®

Name: Veal Pot-au-Feu with ginger recipe | Taste of France®
Ingredients: 3 whole veal shanks; 2 onions; 4 cloves; 2½ oz. (70 g) fresh ginger; 4 lemongrass stalks (optional); 3 garlic cloves, unpeeled; 2 tbsp mixed peppercorns; 4 chicken bouillon cubes dissolved in 8½ cups/2 liters water; 12 sweet, crisp carrots; 6 parsnips; 12 leeks, white parts only; 4 fennel bulbs; Salt; freshly ground pepper; 1 large tbsp per person of vermicelli noodles, cooked according to the package instructions (optional); Mustard, assorted pickles such as cornichons and baby onions, baby pattypan squash, and baby beets

tasteoffrancemag.com

Pot-au-feu, literally “pot on the fire,” is one of the most basic—and possibly the most beloved—dishes in the French canon.

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Ingredients

3 whole veal shanks
2 onions
4 cloves
2½ oz. (70 g) fresh ginger
4 lemongrass stalks (optional)
3 garlic cloves, unpeeled
2 tbsp mixed peppercorns
4 chicken bouillon cubes dissolved in 8½ cups/2 liters water
12 sweet, crisp carrots
6 parsnips
12 leeks, white parts only
4 fennel bulbs
Salt
freshly ground pepper
1 large tbsp per person of vermicelli noodles, cooked according to the package instructions (optional)
Mustard, assorted pickles such as cornichons and baby onions, baby pattypan squash, and baby beets