Pot au Feu typifies French family cuisine. Our version of the classic French stew features tender pork, leeks, parsnips and carrots in a savoury broth. Serve this hearty stew with crusty rolls and crisp green salad for an easy mid-week meal.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/4 cup Kraft Sweet Onion Vinaigrette Dressing, divided
3 leeks, white parts only, chopped
2 parsnips, sliced
2 carrots, sliced
1 can (10 fl oz/284 mL) 25%-less-sodium chicken broth
1/4 cup Philadelphia Cream Cheese Product
2 Tbsp. chopped fresh parsley
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How do I make it ?
Cook and stir meat in 2 Tbsp. dressing in medium saucepan on medium heat 2 min. or until evenly browned. Add leeks; cook and stir 2 min.
Add parsnips, carrots, broth and remaining dressing; stir. Cover; simmer on medium-low heat 30 min., stirring occasionally. Remove from heat.
Add cream cheese product; stir until cream cheese is completely melted and mixture is well blended. Sprinkle with parsley.
Kraft Kitchen Tips!
Prepare as directed, except do not add cream cheese or parsley. Refrigerate up to 48 hours or freeze in airtight container for up to one week. When ready to serve, thaw and bring to a boil on medium heat. Remove from heat. Stir in cream cheese product until well blended. Sprinkle with parsley just before serving.
Serve hot with crusty bread.
Substitute boneless chicken for the pork.
Calories From Fat
% Daily Value
Fat 14 g
Saturated fat 5 g
Cholesterol 85 mg
Sodium 370 mg
Carbohydrate 15 g
Fibre 3 g
Sugars 6 g
Protein 26 g
6 servings, 1/6 recipe (233 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.