Potée

A traditional French meal, made in an earthenware pot, Potée is a meat and vegetable stew dish. This French stew is simple to make and healthy to eat.

Taking its time to cook, Potée is full of flavors that only requires you the ingredients that are available in your pantry.

All you have to do is toss the vegetables and meat into a pot with some water and let it simmer. And then all you have to do is wait for a couple of hours.

Potée is one of the simplest stew recipes that you will find in the French cuisine. However, there are many variations that include Potée Champenoise, La Potée, and Potée Savoyard among several others.

Here is a simple recipe of basic Potée that you can easily make at home without much effort. This recipe yields 10 servings.

Health Benefits

Potée is a healthy dish and is full of nutrition. With appropriate combination of protein and vegetables, it can be eaten by people young and old.

With no use of oil and a combination of healthy and fiber packed vegetables to enrich the flavor, Potée can be eaten as a one-dish meal.

Ingredients

rolled and tied pork shoulder: 1

smoked ham hocks: 2

smoked kielbasa: 3 lb

medium onions, peeled and studded with 1 clove: 6

cloves of garlic: 4

coarse salt

black peppercorns: 5

bay leaves: 3

leeks, washed and trimmed: 6

carrots, whole and peeled: 10

turnips, small and scrubbed: 10

smoked pork sausages: 4

small potatoes, scrubbed: 10

head green cabbage, cored and quartered: 1

Freshly ground black pepper

How To Make Potée

1. In a large, heavy pot, place pork, ham hocks, kielbasa, one onion, garlic cloves, one teaspoon of salt, peppercorns, and bay leaves.
2. Add water into the pot so that it covers the contents inside.
3. Bring the water to a boil over medium-high heat. Reduce heat and gently simmer for 2 hours.
4. Add remaining onions, leeks, carrots, turnips, sausages, and potatoes to the pot and bring to a simmer.
5. Cook the stew over medium-low heat until vegetables are almost tender.
6. Add cabbage to the stew and cook for 10 more minutes.
7. Remove the meat and vegetables from the stew and place them in a low oven to keep them warm.
8. Reduce stock over high heat for 10 minutes and adjust seasoning according to taste.
9. In the center of a deep platter, place sliced meat and sausages, and surround with vegetables.
10. Pour some broth over the dish and sprinkle salt and pepper.
11. Serve with remaining broth and toasted bread.

Trivia

• 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.