Bouillon de Légumes à la Vapeur

This light, restorative dish is rooted in the French tradition of pot-au-feu but stripped to its vegetarian essence — tender seasonal vegetables steamed over a fragrant herb-scented broth, then served in that same broth. It is a cornerstone of French dietary wisdom: simple, clean, and nourishing.

Serves: 4

Ingredients

• 4 medium carrots, cut into batons (5cm / 2 in)
• 2 medium turnips, quartered
• 4 small waxy potatoes, halved
• 2 medium leeks (white and pale green part), cut into 4cm (1.5 in) lengths
• 200g (7 oz) green beans, trimmed
• 1.5 litres (6 cups) vegetable stock
• 2 garlic cloves, smashed
• 1 bouquet garni (thyme, bay leaf, parsley stalks)
• 1 tsp (5ml) whole black peppercorns
• 2 tbsp (30ml) extra-virgin olive oil
• Sea salt and freshly ground black pepper
• Fresh chervil or flat-leaf parsley to garnish
• Dijon mustard, for serving

Instructions

1. Bring vegetable stock to a simmer in a wide pot with garlic, bouquet garni, and peppercorns. Season well with salt. Simmer 10 minutes.
2. Set a steamer basket over the simmering broth. Add carrots, turnips, and potatoes (hardest vegetables first). Cover and steam 12 minutes.
3. Add leeks to the steamer and continue steaming 5 more minutes.
4. Add green beans and steam a final 4-5 minutes until all vegetables are just tender but still vibrant.
5. Remove bouquet garni and garlic from broth. Ladle broth into four shallow bowls.
6. Arrange steamed vegetables in each bowl over the broth. Drizzle with olive oil.
7. Season with flaky sea salt and freshly ground pepper. Garnish with chervil or parsley.
8. Serve immediately with Dijon mustard on the side.

Cook's Notes: The key is not oversteaming — each vegetable should retain its shape and slight bite. Swapping in seasonal vegetables (asparagus in spring, fennel in autumn) keeps this dish year-round. A spoonful of good Dijon stirred into the broth at the table adds a sharp, classic French flourish.