Auvergne hotpot
Practically every region in France has its
hotpot. Auvergne is no different. Here,
cabbage, potatoes, lean bacon, pork and sausage are ingredients of the 'potée'.
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Ingredients (for
8 people)
-
1 big headed cabbage
-
500g carrots
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500g leek
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500g turnip
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2 onions pricked with cloves
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1 kg potatoes
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1 sausage for cooking of 500g
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1 pork blade
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1kg salted chine of pork
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500 kg salted breast of pork, left in cold water over night
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1 bouquet garni
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5 garlic cloves
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salt and pepper
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muslin
Procedure
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Peel potatoes and cut them in two lengthwise. Peel the garlic
and with bouquet garni tie them up in the muslin bag .
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Put meat (except sausages) in a casserole filled with cold
water. Bring to a boil and cook for 30 minutes. Remove the foam often.
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Skim the stock, add carrots, turnip, onion, leek, cut in large
parts and simmer for 30 minutes.
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Blanch cabbage, cut in quarters, for 5 minutes. Drain and add
to the casserole.
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Cook for additional 30 minutes. When meat is cooked, let it
stay warm in the stock.
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Prick the sausages, add them with potatoes to the casserole.
Cook for 30 minutes more.
How to Serve :
Serve hot.
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