Pot-au-Feu (Légumes Faibles en Glucides)
Boiled Beef and Low-Carb Vegetables
Yes, with a tweak: specify only low-carb vegetables. About 11g net carbs per serving, on the higher side for French food, so watch the portion.
What it is
A hearty and comforting French classic: tender cuts of beef (e.g., brisket, shank, short ribs) slow-simmered in a rich broth. Modified to include only low-carb vegetables like cabbage, celery, and green beans, omitting traditional high-carb root vegetables like potatoes and carrots, and served without bread.
Key ingredients
Beef (brisket, short ribs, marrow bones), water, onions, leeks (white parts only), celery, cabbage, green beans, bouquet garni (thyme, bay leaf, parsley), salt, pepper, optional: Dijon mustard for serving.
How to make it keto
Specify only low-carb vegetables. Explicitly request no potatoes or significant amounts of carrots/turnips. Ensure no bread is served alongside. The broth should be simple and unthickened.
Say this to the waiter (French)
Le Pot-au-Feu sans pommes de terre ni carottes, s'il vous plaît. Avec des poireaux, du céleri et du chou en légumes, et pas d'épaississant à base d'amidon pour le bouillon.
Could I have the Pot-au-Feu without potatoes or carrots? Focus on leeks, celery, and cabbage, please, and no starchy thickeners in the broth.
Watch out for
Traditional high-carb vegetables (potatoes, large amounts of carrots/turnips), bread, sugary mustards.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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