300 mins (prep 60)
20 ingredients
makes 8 servings
A single pot-au-feu can become several courses. First, serve the marrowbones with salt and toast, then present the meats and vegetables. The broth can be a separate course or can be immediately ladled over the meats and vegetables, with mustard and horseradish added to taste and cornichons served on the side.

Categories:  winter , fall , french ,
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Serving Size (5.28 g)
Servings 8
Amount per Serving
Calories 0.87 Calories from Fat 0.81
% Daily Value *
Total Fat 0.09g 1.16%
Saturated Fat 0.02g 0.65%
Trans Fat 0.0g %
Cholesterol 0.08mg 0.2%
Sodium 1.7mg 0.57%
Total Carbohydrate 0.01g 0.01%
Dietary Fiber 0.0 g 0.0%
Sugars 0.0 g %
Protein 0.0g 0.03%
Vitamin A 0.06IU% Vitamin C 0.0mg%
Calcium 0.03mg% Iron 0.0mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
beef chuck roast, medium carrots, parsley sprigs, thyme sprigs, turkish bay leaves, or, whole clove, or, small boiling onions, small, small turnips, cheesecloth, a, coarse salt, accompaniments, or, bottled, toasted, chopped parsley