How to Make Potée
- In a large, heavy pot, place pork, ham hocks, kielbasa, one onion, garlic cloves, one teaspoon of salt, peppercorns, and bay leaves.
- Add water into the pot so that it covers the contents inside.
- Bring the water to a boil over medium-high heat. Reduce heat and gently simmer for 2 hours.
- Add remaining onions, leeks, carrots, turnips, sausages, and potatoes to the pot and bring to a simmer.
- Cook the stew over medium-low heat until vegetables are almost tender.
- Add cabbage to the stew and cook for 10 more minutes.
- Remove the meat and vegetables from the stew and place them in a low oven to keep them warm.
- Reduce stock over high heat for 10 minutes and adjust seasoning according to taste.
- In the center of a deep platter, place sliced meat and sausages, and surround with vegetables.
- Pour some broth over the dish and sprinkle salt and pepper.
- Serve with remaining broth and toasted bread.
- Potée is a French culinary tem that primarily refers to meal, typically soup or stew, cooked in an earthenware pot.
- Potée generally constitutes of pork and vegetables like cabbage and potato.
Potée is also known as garbure and pot-au-feu in various parts of Europe.