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Pot au Feu??

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Pot au Feu??

Christina D | Mar 13, 2004 01:33 PM

I'm considering making pot au feu for a Final Four party next month. It looks like a perfect party recipe (everything in one pot, cook it a while and boom...dinner).

The thing is that I've never made it before. Is it worth the trouble? Does everything come out tasting bland? Or, the same? I guess I'm having flashbacks to those old boiled dinners my mother used to make with ham, onions, potatoes, carrots and cabbage. Everything came out tasting like cabbage mush.

I have to assume that part of the secret is starting with a fabulous stock. That part I can handle.

Any thoughts on the subject?

Thanks!!

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