pot-au-feu


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Related to pot-au-feu: cassoulet
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Words related to pot-au-feu

traditional French stew of vegetables and beef

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Mike Williamson (9 clean sheets in 20 games) - 45% James Perch (2 clean sheets in 6 games)* - 33% Fabricio Coloccini (11 clean sheets in 34 games) - 32% Steven Taylor (4 clean sheets in 15 games) - 27% * Six games as a centre-back TRAINING GROUND MENU Newcastle's players enjoyed pot-au-feu, a French beef stew, the latest international dietary delight served up for them.
Here, he shows us how to rustle up chicken liver parfait with a spicy coating, French stew pot-au-feu and a ham hock terrine as he explores the world of preserved meats.
The cinnamon and anise scented Vietnamese pot-au-feu soup with beef and rice noodles is a must try, even if you only try a few spoonfuls.
That's my version of Wales' national dish, which can be found all over the world in its various forms (think of Pot-Au-Feu, Bollito misto or New England Boiled Dinner, for example).
MAIN COURSE: Pot-au-Feu of Braised Pork BellyA dish like pot-au-feu -a traditional French peasant dish -has all the goodness of the meat, vegetables and broth contained in one dish and makes a wonderful family meal.
Chicken pot-au-feu ($21 for two, $11 for a half-order) boasts an intensely flavored broth almost sweet with the essence of chicken.
With pride he discusses his best recipes, capon with two cabbages (red and green) and pot-au-feu ("the secret is to cook it a long, long time").
Picard, for example, sells vegetables for soup, vegetables with pasta for minestrone, vegetables for ratatouille (a traditional dish of cooked eggplant, zucchini, peppers and tomatoes cooked in olive oil), vegetables for couscous, vegetables for piperade and vegetables for pot-au-feu (stew, usually beef).
Local ingredients Highlights from the French-inspired menu include local ingredients such as an entree of Omani prawn served with vegetable pot-au-feu, followed by a main course that includes grilled tuna steak with ratatouille garnished with black olive foam.
Pot-au-feu is a French peasant dish where the meat, vegetables and broth are all cooked together in one pot.