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The pot-au-feu, literally ‘pot on the fire’, is one of the great staple dishes of French peasant cuisine. It consists of a variety of meat and vegetables (typically carrots, turnips, onions, leeks, and celery) simmered long and slow in a large pot, sometimes with the addition of rice and pasta. The broth is drunk first, and then the meat and vegetables follow as a separate course.

Subjects: Cookery, Food, and Drink — Medicine and Health.

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