"In France, pot au feu is our chicken soup,” says Ludo Lefebvre. With this nostalgia-inducing dish of multiple braised meats (each lends a different texture) and root vegetables, the chef serves simple boiled potatoes. Cook them separately in salted water, he specifies; simmering them in the pot au feu would turn the broth cloudy.
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Serving Size: 1 Serving (364g) | ||
Recipe Makes: 8 | ||
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Calories: 211 | ||
Calories from Fat: 98 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.9g | 14 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 81.6mg | 25 % | |
Sodium 643.7mg | 22 % | |
Potassium 395.3mg | 10 % | |
Total Carbohydrate 3.2g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 2.8g | ||
Protein 23.7g | 34 % | |
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: 211
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