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Kig ha farz: photo of the dish
Illustrative photo: Maison Pour Tous de Saint-Pierre - Brest — CC BY-SA 2.5, Wikimedia Commons
Meat

Kig ha farz

The Breton pot-au-feu: meats, vegetables and buckwheat farz cooked in the broth.

  • 3 h 30
  • 8 servings
  • Medium
  • Pricier
  • Breton

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Ingredients

Ingredients

Spices & seasoning

Nutrition facts

986 kcal per serving

Protein
55.2 g
Carbohydrates
55.4 g
of which sugars
10.8 g
Fat
58.4 g
of which saturated fat
25.8 g
Fiber
8.9 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cook the meats for 1 hour in water with the bouquet garni.
  2. Mix the buckwheat, milk, egg and butter, then pour into a cloth bag.
  3. Lower the bag and the vegetables into the broth and cook for 2 hours.
  4. Crumble the farz and serve with the meats, vegetables and melted butter.

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Original Ecomely recipe.