Try this Pot Au Feu recipe, or contribute your own.
Suggest a better descriptionSalt to taste Herb Bouquet * * wrapped in cheesecloth or in tea strainer) 1 bay leat, 6 peppercorns, 1/2 leaspoon thyme, 4 garlic cloves. ** Alternate pieces of meat in CROCK-POT with sausage on top; add vegetables on sides to fill up. Put herbs wrapped in cheesecloth or in strainer in the approximate center. Pour in bouillon. Cover and cook on Low 8 to 10 hours. Serve with cooked carrots, leeks, turnips, onions and potatoes. From Rival Crock-Pot cookbook, date unknown
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (772g) | ||
Recipe Makes: 6 | ||
|
||
Calories: 983 | ||
Calories from Fat: 356 (36%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 39.6g | 53 % | |
Saturated Fat 14.3g | 72 % | |
Monounsaturated Fat 16.9g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 363.9mg | 112 % | |
Sodium 867.1mg | 30 % | |
Potassium 2184.9mg | 57 % | |
Total Carbohydrate 19.7g | 6 % | |
Dietary Fiber 5.1g | 20 % | |
Sugars, other 14.7g | ||
Protein 129.2g | 185 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 983
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.