Carrot Pot-au-feu. Pot-au-feu is a French beef stew. Pot au feu is a traditional French recipe where a flavorful broth is served alongside a platter of roast beef, sausages, and root vegetables. The two courses can also be combined into one course.
Pot au Feu is French for "pot on the fire".
In other words, a stew or stock pot which is left cooking over the fire.
Add the carrots and then the leeks and beef stock.
You can have Carrot Pot-au-feu using 5 ingredients and 6 steps. Here is how you cook it.
Ingredients of Carrot Pot-au-feu
- It's 5 of chiken wing.
- Prepare 1 of carrot.
- It's 1/2 of celery.
- Prepare of salt.
- Prepare of pepper.
Put everything into a large le Creuset or casserole dish, adding the turnips and potatoes last. Today, pot au feu is cooked for a specific meal, but it remains a hearty and economical comfort food in the cold days of the year. A classic pot au feu contains a low-cost cut of meat that is tough and cartilaginous, and the addition of simple vegetables such as carrots, leeks, celery, and potatoes. Video recipe on how to make a Traditional French Pot-Au-Feu the easy way.
Carrot Pot-au-feu step by step
- In a large pot, add 5 chicken wings, the vegetables and water.
- Bring to a boil over high heat, then reduce the heat to low.
- Cut the carrot and the celery.
- Simmer and skimming.
- Season with salt and pepper.
- Enjoy!.
Beef, Vegetables, Slow cooking… With the cold coming, give yourself a treat. At its heart, pot-au-feu isn't particularly French at all. Simmering meats and vegetables until tender Two to four cuts of beef, maybe some marrow bones, and an assortment of vegetables like carrots, potatoes, and cabbage. Pot-au-feu is traditionally served in separate parts. Pot au feu is the quintessential French dish.