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- Q16861482 subject Q20054199.
- Q16861482 subject Q8474479.
- Q16861482 abstract "A potée is a French culinary term which, in general, refers to any preparation cooked in an earthenware pot. More specifically, it refers to a soup or stew made of pork and vegetables, most frequently, cabbage and potatoes of which choucroute is the most characteristic.A potée is an ancient and popular dish which is found in many local variations throughout Europe and which bears many different names (such as hochepot). It is similar to garbure and pot-au-feu.The meat most frequently used is pork in many forms–bacon, head, ribs, knuckle, tail, sausage, ham, etc., but one finds beef, mutton, lamb, veal, chicken and duck. The vegetables used most often are winter vegetables such as cabbage, carrots, turnips, celery and potatoes.There are numerous regional variations. Potée Lorraine is composed of pork, carrots, turnips, leeks and a whole cabbage previously blanched. These are barely covered with water or stock and simmered for three hours. Half an hour before it is removed from the heat, a large sausage is added. Plain boiled potatoes are often served as an accompaniment.".
- Q16861482 country Q142.
- Q16861482 hasVariant Q12699.
- Q16861482 ingredient Q10998.
- Q16861482 ingredient Q11004.
- Q16861482 ingredient Q191768.
- Q16861482 ingredientName "Pork,vegetables (cabbage,potatoes)".
- Q16861482 thumbnail Potée.jpg?width=300.
- Q16861482 type Q41415.
- Q16861482 wikiPageWikiLink Q10398.
- Q16861482 wikiPageWikiLink Q10998.
- Q16861482 wikiPageWikiLink Q11004.
- Q16861482 wikiPageWikiLink Q12699.
- Q16861482 wikiPageWikiLink Q1377111.
- Q16861482 wikiPageWikiLink Q142.
- Q16861482 wikiPageWikiLink Q191768.
- Q16861482 wikiPageWikiLink Q20054199.
- Q16861482 wikiPageWikiLink Q2920963.
- Q16861482 wikiPageWikiLink Q3083513.
- Q16861482 wikiPageWikiLink Q35051.
- Q16861482 wikiPageWikiLink Q3906375.
- Q16861482 wikiPageWikiLink Q41415.
- Q16861482 wikiPageWikiLink Q6641477.
- Q16861482 wikiPageWikiLink Q6661.
- Q16861482 wikiPageWikiLink Q8474479.
- Q16861482 country Q142.
- Q16861482 mainIngredient "Pork, vegetables".
- Q16861482 name "Potée".
- Q16861482 type Q41415.
- Q16861482 variations "Choucroute, Potée Lorraine".
- Q16861482 type Food.
- Q16861482 type FunctionalSubstance.
- Q16861482 type Thing.
- Q16861482 type Q2095.
- Q16861482 comment "A potée is a French culinary term which, in general, refers to any preparation cooked in an earthenware pot. More specifically, it refers to a soup or stew made of pork and vegetables, most frequently, cabbage and potatoes of which choucroute is the most characteristic.A potée is an ancient and popular dish which is found in many local variations throughout Europe and which bears many different names (such as hochepot).".
- Q16861482 label "Potée".
- Q16861482 depiction Potée.jpg.
- Q16861482 name "Potée".