Pot-au-feu revisited in three services
Soup
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Cook Time
3 h
Servings
6
Difficulty
Medium
Prep Time
60 min
This Thermomix® recipe for Pot-au-feu revisited in three services is ready in 3 h and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This pot-au-feu revisited in three services is an elegant and tasty way to rediscover this traditional dish. I have been preparing this recipe for years and it always impresses my guests. The rich and fragrant broth, the delicate ravioli and the melting bone marrow are a real delight. Perfect for a comforting winter dinner or a special occasion. Feel free to use seasonal vegetables for optimal flavor. A complete and generous dish that warms the heart and soul!
Ingredients (8 ingredients)
-
to taste Seasoning
-
to taste Flower of salt
-
to taste Mill pepper
-
Potato
-
Aromatic herbs
-
Ravioli
-
to taste Breadcrumbs
-
Bone marrow
Preparation (9 steps)
Preparation of the filling for the ravioli
Chop a little boiled meat with some vegetables in the Thermomix: 5 Sec./Level 5. Add fresh herbs and a little breadcrumbs. Season with salt and pepper.
Making the ravioli
Make ravioli with the prepared filling. Reserve.
Heat the broth and poach the ravioli
Heat the broth in the Thermomix: 5 Min./100°C/Level 1. Poach the ravioli in the hot broth for 3 Min./100°C/Gentle stirring level.
Preparation of the bone marrow
Remove the marrow from the bones and cut it into pieces. Keep it in iced water.
Mashed potatoes
Make a mash with potatoes cooked in the broth. Put the cooked potatoes in the Thermomix and mix: 20 Sec./Level 4.
Garnish the bone marrow
Garnish the bone marrow with the mashed potatoes.
Poach the marrow
Poach the marrow in the hot broth: 2 Min./100°C/Level 1.
Dress the bone marrow
Place the poached marrow on the puree in the bones. Add flower of salt and mill pepper.
Serve the pot-au-feu
Serve the pot-au-feu in a classic way with mustards, gherkins...
Finished cooking? Great! 🎉
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Created by
Lea Rousseau
4
4 Recipes
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0 Cookbooks
Allergens
- Cereals containing gluten: Wheat, Rye, Barley, Oats, Spelt, Kamut
- Milk (including lactose)
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