Pot au Feu, a basic one pot stew in classic french, in this case we went with all vegetables. Here is a simple vegetarian dish that Eloise absolutely loved.   She asked for it two nights in a row because it was so good.  Basically this is a bowl of mixed vegetables, spring in this case, with a vegetable broth, truffle butter, and basil.  Simple, clean, and delicious.  The concept is easy, take all the vegetables that spring gives you, prepare them in different ways.  Add a few other ingredients to make a vegetarian bowl that would make any carnivore happy.  Here is the recipe I hope you enjoy it.

2 cups of fresh english peas blanched

1 lb of small carrots (baby) char-grilled (season with olive oil salt and pepper)

8 oz of trumpet royal mushrooms cut in half

8 oz of sugar snap peas cleaned and blanched

8 oz of patty pan yellow squash blanched

1 bunch of asparagus grilled (season with olive oil salt and pepper)

1 lb fingerling potatoes roasted and sliced (purple, (season with olive oil salt, pepper,thyme, lemon)

3 red radish sliced thin

1 lb of miners lettuce

3 tbsp Olive oil and 1 minced garlic clove

1 tbsp of truffle butter


Vegetable stock (here)

4 oz Truffle butter (1 lb of butter, 2 oz of fresh truffles, 1 tbsp of truffle oil, salt )

1 tsp of lecithin

Salt to taste


Basil Oil

1 lb of basil    (blanched)

2 cups of vegetable oil



2 oz of pea sprouts to garnish


For the basil oil,

Simply blanch the basil in boiling salted water for 15 seconds and then shock in an ice bath.  Squeeze dry the basil leaves and then place in a vita mix with the oil.  Puree for 30 seconds to a minute.  Then strain through a chinois ( if you want no sediment in the oil at all use a cheese cloth as well) Season with salt and place in a squeeze bottle.

For the Vegetable froth

Add 3 cups of vegetable broth to a pot and warm it through.  Then add the butter and lecithin using a hand blender.  Once thoroughly mixed, adjust the seasoning.  Then test the froth or foam by tilting the pot and just frothing the top of the broth so that it incorporates air until foam starts to multiply.  If you aren't happy with the foam you can add a little more fat (truffle butter) to the broth to help the consistency.  

To finish

In a medium hot saute pan add 2 tbsp of olive oil and trumpet royal mushrooms.  Cook for 4-5 minutes.  Then add the rest of the vegetables except the radish and miners into the pan with 4 oz of vegetable broth.  Cook for 1 1/2 minutes just to heat up the vegetables (all of them are already cooked).  Finish with a little truffle butter, salt and pepper.  In a separate pan add the remaining oil with miners  lettuce and cook for 1 minute.  Season with salt.  Then place the vegetables into a bowl arranging them around.  Should look something like this

Then take your froth and froth again to refresh the foam.  Spoon over the vegetables some of the broth and foam.  Finish with Basil oil, and pea sprouts.  Serve and enjoy!