 Pot-au-feu with typical accompaniments | |
| Type | Main dish |
|---|---|
| Place of origin | France |
| Main ingredients | Meat and vegetables (typically, carrots, celery, leeks, onions and turnips) |
Pot-au-feu (/ˌpɒtoʊˈfɜːr/,[1] French: [pɔt‿o fø] ; lit. 'pot on the fire') is a French dish of slowly boiled meat and vegetables, usually served as two courses: first the broth (bouillon) and then the meat (bouilli) and vegetables. The dish is familiar throughout France and has many regional variations. The best-known have beef as the main meat, but pork, chicken, and sausage are also used.
- ^ "pot-au-feu". Oxford English Dictionary (Online ed.). Oxford University Press. (Subscription or participating institution membership required.); and "pot-au-feu". Merriam-Webster.com Dictionary. Merriam-Webster.