Miraval's Vegetable Pot-au-Feu
- Total Time
- About 1 hour
- Rating
- Comments
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Ingredients
- 1small pumpkin (or 4 acorn squashes)
- Olive-oil spray
- 1clove garlic, peeled and cut in half
- 8cups vegetable or chicken broth
- 2teaspoons kosher salt
- 2teaspoons freshly ground black pepper
- 2skinless chicken breasts, cut into rounds that will fit neatly into the bottom of the pumpkin
- 1cup cooked couscous
- 1cup diced zucchini
- 1cup diced carrots
- 1cup mushrooms, quartered
- ½cup diced turnip
- 16green beans, cut into 1-inch lengths
- 15asparagus, cut into 1-inch pieces
- 1tablespoon chopped fresh oregano
- 2tablespoons chopped fresh basil
Nutritional analysis per serving (4 servings)
548 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 59 grams carbohydrates; 6 grams dietary fiber; 13 grams sugars; 51 grams protein; 1734 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 450 degrees. Cut the base of the pumpkin so that it will sit steadily. Cut off the top to create a lid and set aside. Scrape out the pulp and seeds. Spray the cavity with olive oil and rub it with the garlic. Place the lid back on the pumpkin, wrap in aluminum foil and bake on a sheet for 20 minutes.
- Step 2
Meanwhile, season the vegetable or chicken broth with salt and pepper and warm. Remove the pumpkin from the oven and when cool enough to handle, gently peel back the foil on top and remove the lid. Place a layer of chicken in the bottom of the pumpkin. Top with the steamed couscous.
- Step 3
Combine all the vegetables, stir in the oregano and basil and divide the mixture evenly over the chicken. Ladle the broth into the pumpkin, replace the lid, rewrap with the foil and bake for 20 more minutes. Serve immediately.
Private Notes