Pot-au-feu
_-_pot_au_feu_arm%C3%A9nien.jpg) A French pot-au-feu | |
| Jinis | Stew |
|---|---|
| Panggonan asal | France |
| Woworan pokok | Beef, vegetables (carrots, turnips, leeks, celery, onions), cartilaginous meat (oxtail, marrowbone) |
 Buku masakan: Pot-au-feu  Médhia: Pot-au-feu | |
Pot-au-feu (/ˌpɒtoʊˈfɜːr/; Prancis: [pɔt‿o fø] (
listen); "pot on the fire") minangka olahan French stew. Miturut chef Raymond Blanc, pot-au-feu is "sawijining juru masak iki panganan kang kawentar ing France lan dadi olahan nasional.[1] Asring disajekaké ing meja.[2][3]
Gambar
[besut | besut sumber]-
Pot-au-feu karo sayuran sing akeh -
Pot-au-feu Flemish -
Panganan sampingan pot-au-feu -
Pot-au-feu -
Dadi karo saos -
Gaya Jepang Pot-au-feu
.jpg)
Referensi
[besut | besut sumber]- ↑ "Top 10 National Dishes -- National Geographic". Travel (ing basa Inggris). 2011-09-13. Dibukak ing 2020-08-08.
- ↑ "Vive La France!" (PDF) (112). The Observer. February 2011. Diarsip saka sing asli (PDF) ing 8 October 2011. Dibukak ing 31 May 2011.
{{cite journal}}: Cite journal requires|journal=(pitulung) - ↑ In December 2014, a low-cost pot-au-feu for 4–6 persons made with 2Cithakan:Nnbspkg of vegetables and 1Cithakan:Nnbspkg of meat cost c. €10 (€1.70–2.50 per person) or US$13 ($2.15–3.25 per person).