Milk Pot-au-Feu
ミルクポトフ
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Pot-au-feu, the French dish of vegetables simmered in broth, has become a favorite in Japanese home kitchens, and this milky version is a regular on our preschool lunch menu. Chunks of carrot, potato and cabbage cook gently in a light consommé broth with a little bacon for savory depth, and a splash of milk stirred in at the end rounds everything off with a soft, creamy sweetness. It is mild enough for the smallest eaters, and the vegetables turn so tender and sweet that children happily finish every spoonful.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 12 gcarrot
- 18 gonion
- 7.5 gbacon
- 37.5 gpotato
- 25.5 gcabbage
Seasonings
- 1.5 gvegetable oil
- 45 mlwater
- 0.8 gconsommé bouillon (granules or cube)Japanese-style Western soup stock powder or cubes, similar to chicken or vegetable bouillon. Substitute: Chicken or vegetable bouillon granules or a bouillon cube.
- 105 mlmilk
- 0.3 gsalt
About the Japanese ingredients in this recipe
- consommé bouillon (granules or cube) (コンソメ)
- Japanese-style Western soup stock powder or cubes, similar to chicken or vegetable bouillon. Substitute: Chicken or vegetable bouillon granules or a bouillon cube.
Directions
Video is in Japanese and may show a different version of this dish (other ingredients or steps). Follow the ingredients and steps on this page, especially when cooking for allergies.
- 1
Cut the carrot into quarter-rounds and thinly slice the onion, then cut the slices in half. Cut the bacon into 1 cm strips, the potato into thick quarter-rounds, and the cabbage into 2 cm squares.
- 2
Heat the oil in a pot, add the carrot and onion, and sauté well. Add the bacon, potato and cabbage and sauté.
- 3
Add the water and consommé and simmer until the vegetables are tender (if there isn't much liquid, cover with a drop lid and steam-simmer).
- 4
Add the milk and salt and simmer briefly.
Sautéing the vegetables well in step 2 before simmering drives off any harsh, bitter notes and brings out their sweetness, which makes the soup much easier for children to eat.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 136.5 kcal | 273 kcal | 136.5 kcal |
| Protein | 6 g | 12 g | 6 g |
| Fat | 7.1 g | 14.1 g | 7.1 g |
| Carbohydrates | 16 g | 32.1 g | 16 g |
| Fiber | 4.4 g | 8.7 g | 4.4 g |
| Salt equivalent | 0.9 g | 1.8 g | 0.9 g |
| Calcium | 133.5 mg | 267 mg | 133.5 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Potassium | 442.5 mg | 885 mg | 442.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 136.5 kcal | 6 g | 7.1 g | 16 g | 4.4 g | 0.9 g | 133.5 mg | 0.3 mg | 442.5 mg |
| 1 adult serving | 273 kcal | 12 g | 14.1 g | 32.1 g | 8.7 g | 1.8 g | 267 mg | 0.6 mg | 885 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
