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- Potée 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.".
- Potée country France.
- Potée hasVariant Choucroute_garnie.
- Potée ingredient Pork.
- Potée ingredient Potato.
- Potée ingredient Vegetable.
- Potée ingredientName "Pork,vegetables (cabbage,potatoes)".
- Potée thumbnail Potée.jpg?width=300.
- Potée type Soup.
- Potée wikiPageID "18895302".
- Potée wikiPageLength "2148".
- Potée wikiPageOutDegree "20".
- Potée wikiPageRevisionID "664859449".
- Potée wikiPageWikiLink Cabbage.
- Potée wikiPageWikiLink Category:Ancient_dishes.
- Potée wikiPageWikiLink Category:Culinary_terms.
- Potée wikiPageWikiLink Category:French_soups.
- Potée wikiPageWikiLink Choucroute_garnie.
- Potée wikiPageWikiLink Earthenware.
- Potée wikiPageWikiLink France.
- Potée wikiPageWikiLink French_cuisine.
- Potée wikiPageWikiLink Garbure.
- Potée wikiPageWikiLink List_of_soups.
- Potée wikiPageWikiLink List_of_stews.
- Potée wikiPageWikiLink Pork.
- Potée wikiPageWikiLink Pot-au-feu.
- Potée wikiPageWikiLink Potato.
- Potée wikiPageWikiLink Soup.
- Potée wikiPageWikiLink Stew.
- Potée wikiPageWikiLink Vegetable.
- Potée wikiPageWikiLink File:Potée.jpg.
- Potée wikiPageWikiLinkText "Potée".
- Potée wikiPageWikiLinkText "potée".
- Potée country France.
- Potée mainIngredient "Pork, vegetables".
- Potée name "Potée".
- Potée type Soup.
- Potée variations "Choucroute, Potée Lorraine".
- Potée wikiPageUsesTemplate Template:Infobox_prepared_food.
- Potée wikiPageUsesTemplate Template:Reflist.
- Potée subject Category:Ancient_dishes.
- Potée subject Category:Culinary_terms.
- Potée subject Category:French_soups.
- Potée hypernym Term.
- Potée type Food.
- Potée type Diacritic.
- Potée type Redirect.
- Potée type FunctionalSubstance.
- Potée type Thing.
- Potée type Q2095.
- Potée 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).".
- Potée label "Potée".
- Potée sameAs Q16861482.
- Potée sameAs Potée.
- Potée sameAs ポテ_(料理).
- Potée sameAs m.04jngct.
- Potée sameAs Q16861482.
- Potée wasDerivedFrom Potée?oldid=664859449.
- Potée depiction Potée.jpg.
- Potée isPrimaryTopicOf Potée.
- Potée name "Potée".