Potée

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Potée
Potée.jpg
Place of origin
France
Main ingredients
Pork, vegetables (cabbage, potatoes)
Variations Choucroute, Potée Lorraine
Cookbook:Potée  Potée

A Potée is a French culinary term which, in general, refers to all preparations 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.[1]

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.[2]

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.[2] There are numerous regional variations.[3]

  • 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.[1]

References[edit]

  1. ^ a b Larousse Gastronomique (1961), Crown Publishers
    (Translated from the French, Librairie Larousse, Paris (1938))
  2. ^ a b w:fr:Potée
  3. ^ List of regional potée styles (in French)